Author: Susanne at dishwthme.com
Photography: Susanne at dishwithme.com
Different variations of this type of coleslaw have been around for decades, I believe, but this is my version of Asian Ramen Coleslaw.
A friend gave me a recipe for this a couple decades ago and I loved it, but, unfortunately, I lost the recipe. I’ve tried and tried to replicate it and this is what I came up with.
Although this coleslaw recipe is titled Asian (because of the use of rice wine vinegar, sesame oil, soy sauce and sesame seeds), this slaw goes with anything, really, but especially well with things like Asian hot wings, Asian short ribs, Asian tacos, etc.. That being said, it could easily go really well with regular barbequed items like burgers, GRILLED BABY BACK RIBS, GRILLED SANTA MARIA STYLE TRI-TIP, QUICK GRILLED HOT WINGS, etc..
HELPFUL HINTS FOR ASIAN RAMEN COLESLAW
Keep a close eye on the ramen and almonds while they are baking because they can go from not done to burned in no time flat. You just want the mixture to be golden, not brown.
If you do a taste test on the slaw, make sure to test it with a bit of the ramen/almond mixture because the mixture contains salt and seasonings, so that will make it tastier and saltier.
- Ramen noodle packet and seasoning packet
- Slivered almonds
- Toasted sesame oil
- Bagged coleslaw mix
- Fresh garlic
- Green onions
- Granulated sugar
- Soy sauce
- Rice vinegar
- Apple cider vinegar
- Sesame seeds
- Freshly ground black pepper
LINKS TO OTHER RECIPES
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LINKS TO PRODUCTS USED (Please click on the blue links to see procucts)
As I’ve said before, I use this grater ALL. THE. TIME.
This recipe will require a large mixing bowl.
A baking sheet is used for baking the ramen/almond mixture.
- Large bowl
- Baking sheet
- RAMEN AND ALMOND MIXTURE
- 1 Packet ramen noodles crushed, packet removed and set aside
- 1 Seasoning packet from ramen noodles
- 1/2 cup Slivered or sliced almonds
- 3 Tablespoons Butter
- 1 Tablespoon Toasted sesame oil
- 16 ounce Bag coleslaw mix
- 1/4 onion finely chopped
- 2 Cloves fresh garlic grated
- 1/2 cup Green onions finely diced
- 1/2 cup Vegetable oil
- 1 Tablespoon Sesame oil
- 1/2 cup Rice vinegar
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon Soy sauce
- 1 Tablespoon granulated sugar
- 2 Tablespoons sesame seeds
- 1/2 teaspoon Freshly ground black pepper
- In a large bowl, add the bagged coleslaw mix and the remaining ingredients listed under COLESLAW. Toss well to coat. DO NOT add the ramen/almond mixture at this time.
- Store in the refrigerator until ready to serve, tossing a few times to ensure even coating.
- Pre-heat oven to 350°F.
- Line a baking sheet with aluminum foil.
- Crush the ramen noodles.
- Sliver the almonds.
- In a medium bowl, melt the butter.
- To the melted butter, add the sesame oil and seasoning packet from ramen noodles. Mix until combined. Add the crushed noodles and slivered almonds. Toss well to make sure everything is coated in butter and seasonings.
- Place the ramen/almond mixture on a baking tray and bake in the pre-heated oven for 5 to 10 minutes, until slightly browned and crunchy. Stirring at least mid way through. Set aside to cool.
- Top individual servings with the ramen/almond mixture. This way the ramen/almond mixture stays crunchy, instead of getting soggy.