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This Oriental Ramen Coleslaw combines crisp cabbage, crunchy ramen noodles, nuts, and seeds with a perfectly balanced sweet-tangy dressing that will have everyone asking for your recipe. The beauty of this salad lies in its delightful contrasting textures and flavors – the fresh crunch of cabbage, the nutty crispness of almonds and sunflower seeds, and the surprising crackle of uncooked ramen noodles. What makes this coleslaw special is how these simple ingredients come together to create something entirely unexpected and utterly addictive. Perfect for potlucks, picnics, or any gathering where you need a crowd-pleasing side that stands up well to travel and warm weather.
From the time I got to taste this delicious salad many years ago during one of our church potluck dinners, I was hooked. I must admit the first time I saw this salad, I thought it looked weird. Uncooked ramen noodles on top? Really? I've tasted so many ramen noodles in my lifetime. After all, it's very popular in Asia, including the Philippines but I have never ever, while I lived there, eaten uncooked ramen noodles. I didn't even realize that was possible. I had always pictured ramen noodles floating in a hot and steaming bowl of broth but never on a salad!
Essential Ingredients and Selection Tips
- Coleslaw Mix: The foundation of our salad. Pre-packaged mix saves time, but you can also shred your own cabbage and carrots for fresher flavor.
- Ramen Noodles: The surprising star of this dish. Any flavor works as we'll use the seasoning packet in the dressing. Crush them while still in the package for less mess.
- Almonds: Adds wonderful nutty crunch. Slivered almonds work best, and toasting them first enhances their flavor.
- Sunflower Seeds: Provides another layer of texture and nutty flavor. Choose unsalted, roasted seeds for the best taste.
- Green Onions: Adds freshness and mild onion flavor. Slice them thinly for the best distribution throughout the salad.
I've discovered that taking a few minutes to toast the ramen noodles, almonds, and sunflower seeds before adding them to the salad creates an even more incredible depth of flavor. This simple extra step elevates the entire dish from good to absolutely irresistible.
Detailed Cooking Instructions
- Step 1: Prepare The Crunchy Elements
- Break up 2 packages of ramen noodles while still in their packaging (this contains the mess). If desired, place the crushed noodles, ½ cup slivered almonds, and ¼ cup sunflower seeds on a baking sheet and toast in a 350°F oven for 5-10 minutes until lightly golden. This optional step enhances the nutty flavors and ensures maximum crunchiness.
- Step 2: Create The Perfect Dressing
- In a small bowl or jar, combine ½ cup vegetable oil, ⅓ cup rice vinegar, ¼ cup sugar, and the seasoning packets from the ramen noodles. Whisk or shake until the sugar dissolves and the dressing is well emulsified. For a less sweet version, reduce the sugar to 2-3 tablespoons. This tangy-sweet dressing perfectly complements the crunchy elements.
- Step 3: Assemble The Base Salad
- In a large bowl, combine one 16-ounce package of coleslaw mix (or 6 cups shredded cabbage with 1 cup shredded carrots) with ½ cup thinly sliced green onions. Toss to mix the vegetables evenly. The green onions add a fresh, mild flavor that enhances the cabbage without overpowering it.
- Step 4: Combine With Strategic Timing
- For maximum crunch, there are two approaches: For immediate serving, add the crushed ramen noodles, toasted almonds, and sunflower seeds to the cabbage mixture, then pour the dressing over top and toss until everything is well coated. For serving later, keep the crunchy elements and dressing separate until just before serving.
- Step 5: Allow Flavors To Develop
- For the best flavor, let the dressed salad sit for 15-30 minutes before serving, tossing occasionally to redistribute the dressing. During this time, the cabbage softens slightly and the flavors meld together beautifully, while the ramen and nuts retain their satisfying crunch.
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Setting my preconceived ideas about ramen noodles on salad aside, I decided to give it a try. After one or two mouthfuls, I instantly loved this delicious coleslaw. I was totally surprised at the flavor and how delicious it was! And of course, the crunch factor from the almonds, sunflower seeds, and the ramen itself was totally great!
Perfect Potluck Strategy
This salad has become my signature contribution to potlucks and community gatherings because it's so reliable and always disappears quickly. For transport, I've developed a foolproof strategy: I pack the cabbage mixture in one container, the toasted crunchy elements in another, and the dressing in a jar. Upon arrival, I combine everything just before serving, ensuring maximum freshness and crunch. This approach has saved me from the disappointment of soggy salad and allows for perfect texture every time. At my sister's graduation party, I set up a "salad bar" with the components separate so guests could customize their portions, adding as much or little of the crunchy toppings as they liked. This interactive approach was a huge hit and has become my go-to method for larger gatherings.
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Creative Variations Worth Trying
While the classic version is delicious, I've experimented with several variations that have become favorites in my household. For added protein and to make it a complete meal, I sometimes add shredded rotisserie chicken or diced baked tofu. For extra color and nutrition, thinly sliced red bell peppers, edamame, or mandarin orange segments add wonderful dimension. When serving to spice lovers, I include a teaspoon of sriracha or red pepper flakes in the dressing for a pleasant heat that balances the sweetness. During summer, fresh herbs like cilantro or mint add brightness. I've even created a fall version with thinly sliced apples and dried cranberries that's perfect for autumn gatherings. The versatility of this salad means it can be adapted to any season or preference while maintaining its signature crunch.
Make-Ahead and Storage Solutions
One of the advantages of this recipe is its adaptability for advance preparation. When I know I'll have a busy day before an event, I prepare all components separately: the cabbage mixture can be refrigerated for up to two days; the dressing can be made and stored in the refrigerator for up to a week; and the toasted ramen, nuts, and seeds can be stored in an airtight container at room temperature for several days without losing their crunch. For my family's weekly meal prep, I often make a large batch of the salad base and dressing, then add fresh crunchy elements to each serving throughout the week. While the fully assembled salad is best enjoyed within a few hours, proper component storage ensures you can enjoy this delicious dish with minimal last-minute effort whenever the craving strikes.
Perfect Pairings For A Complete Meal
This versatile salad complements a wide range of main dishes, making it perfect for various menus. For an Asian-themed dinner, I serve it alongside teriyaki chicken or grilled salmon with a miso glaze, where the salad's crunch and tangy dressing provide a perfect counterpoint to the savory mains. For summer barbecues, it pairs beautifully with grilled meats of any kind, offering a refreshing alternative to traditional cookout sides. The salad even works well with non-Asian cuisines – I've served it with everything from fried chicken to meatloaf with equally delicious results. For a simple lunch, a generous portion topped with protein becomes a complete meal in itself. The bright flavors and contrasting textures make it adaptable to practically any menu, which is why it's become a staple in my regular rotation.
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Nowadays, whenever I have an Asian-themed dinner at home and especially when I am pressed for time – this is my go-to salad. Easy to prep – how about 10 minutes or fewer tops – and of course, it's reliably delicious. I've had many happy reviews about this and also requests for the recipe. So go, make this and enjoy it!