Home » Side Dishes » Asian Ramen Slaw

Asian Ramen Slaw

Asian Ramen Slaw is a crunchy, flavorful and delicious side dish to add to any meal. It comes together really quick with toasted almonds and a simple sesame dressing. 

Creamy Coleslaw is one of my go-to side dishes for something quick and if you prefer vinegar style slaw, try our No Mayo Coleslaw

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Ramen Salad in an orange bowl.

Asian Ramen Slaw ~ Quick and Easy Side Dish

One of my kids came home from school telling us we absolutely had to make Asian Ramen Slaw aka Crack Slaw. It was an instant hit and we’ve been making this easy side dish for ages. It’s perfect to add to any meal for busy weeknights and great for summer cookouts too.

Ingredients for Asian Ramen Slaw.

Ingredients Needed:

  • Cabbage ~ Use a bag of slaw mix to make it even easier.
  • Carrots
  • Green Onions
  • Ramen Noodles  Just the noodles, discard the seasoning packet.
  • Sliced Almonds
  • Toasted Sesame Seeds
  • Olive Oil
  • Honey 
  • Rice Wine Vinegar
  • Soy Sauce
  • Toasted Sesame Oil
  • Granulated Garlic

Plated ramen slaw.

How to Make Asian Ramen Slaw:

Skillet with almonds and crushed ramen.

  • Toast the sliced almonds and crushed ramen in a dry skillet over low heat, stirring occasionally. If your sesame seeds are not toasted, throw them in the skillet at the end. 

Toasted almonds and ramen for slaw.

  • When the almonds are lightly browned, pour the mixture into a bowl and set aside to cool slightly.

Slaw with green onions in a bowl. 

  • Chop or shred cabbage and shred the carrot. Slice the green onions. Add all to a bowl. 

Sesame Dressing in a bowl.

  • Mix the dressing by combining the olive oil, honey, rice wine vinegar, soy sauce and garlic with a whisk. 
  • Pour the dressing over the cabbage mixture.

Bowl with Asian slaw.

  • Stir to mix well. If you are not serving immediately, cover and refrigerate until ready to serve. You’ll want to add the toasted almond and ramen mixture in just before serving. 

Ramen Slaw with almonds.

  • Add the toasted almonds, ramen and sesame seeds.

 

Asian ramen slaw on a spoon.

  • Mix well and serve immediately.

How to Store:

  • Leftover slaw can be stored in an airtight container in the refrigerator up to 2 days but it is best served fresh. The ramen will become soft and no longer crunchy. 

More Easy Side Salads to Try:

Asian Ramen Slaw on a plate.

This crunchy Asian Ramen Slaw is sure to be a family favorite to serve with everything from chicken strips to grilled garlic shrimp. It’s a guaranteed hit for any meal.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

Plated ramen slaw with almonds.
Print Recipe
5 from 4 votes

Asian Ramen Slaw

Asian Ramen Slaw is a crunchy, flavorful and delicious side dish to add to any meal. It comes together really quick with toasted almonds and a simple sesame dressing. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dishes
Cuisine: American
Keyword: Asian slaw, Crack slaw, crunch ramen slaw, ramen salad
Servings: 6 Servings
Calories: 342kcal
Author: Milisa

Ingredients

  • 2 packages ramen noodles
  • 1/2 cup sliced almonds
  • 6 cups shredded or chopped cabbage
  • 1 carrot shredded
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds

For the dressing:

  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon toasted sesame oil
  • 1/4 teaspoon granulated garlic

Instructions

  • Crush the ramen noodles and place in a a dry skillet with the almonds, discard the seasoning packet from the noodles.
  • Cook over low heat, stirring often until almonds are toasted. If your sesame seeds aren't toasted, stir them in at the end.
  • Remove from heat and pour into a bowl to cool slightly.
  • In a bowl, combine the cabbage, carrot and green onions.
  • In another bowl, whisk together the olive oil, honey, rice wine vinegar, soy sauce, sesame oil and garlic.
  • Pour the dressing over the cabbage mixture and stir until well combined.
  • If you aren't serving immediately, cover and chill in the refrigerator until ready to serve.
  • Stir in the toasted almonds, ramen and sesame seeds just before serving.

Notes

Store leftover ramen salad in a covered dish in the refrigerator up to 2 days. It is best served fresh as the ramen will become soft as it sits.

Nutrition

Serving: 1g | Calories: 342kcal | Carbohydrates: 38g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Sodium: 660mg | Fiber: 6g | Sugar: 14g

 

2 Comments

5 from 4 votes (4 ratings without comment)

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