Easy Oriental Coleslaw with Ramen Noodles
If you are looking for a fast and easy side dish, this is it! Easy Oriental Coleslaw with Ramen Noodles is delicious! Seriously delicious! Perfect for a weeknight side dish, cookout, reunion, or tailgating. Ramen noodles, olive oil, slaw mix, green onions, roasted sunflower seeds, sugar, and rice vinegar.
My kids loved to eat Ramen noodles when they were younger, and they still do. They are cheap and easy to prepare. Just boil some water, drop them in and let them cook for about 5 minutes. Done! These came in handy for those “I have to have something to eat right now” moments. You know when your kids are “hangry,” and they need something fast. Ramen Noodles were and still are a staple in my food pantry.
Over the weekend my sister made a big bowl of this Oriental Coleslaw with Ramen Noodles. She has made this for our get-togethers from time to time but this weekend it just really suited my taste. Every single bite was gone. She got this recipe from a relative at one of our family reunions years ago and has been making it for us ever since.
If you are looking for something different to serve your family as a side dish, this coleslaw would undoubtedly be a great option. You will be totally surprised by the flavor and the crunch.
Do you tailgate during football season? Throw this in the cooler, and you will have a tasty side for any tailgating menu. Transport everything in separate bags and assemble the ingredients once you get to the tailgate party.
Ingredients Needed for Oriental Slaw
Extra Virgin Olive Oil
Pre-shredded Coleslaw Mix
Roasted Sunflower Seeds
Oriental Coleslaw Dressing Recipe
In a small bowl or jar, whisk together 1/3 cup EVOO, 1/3 cup Rice Vinegar, 2 Tablespoons sugar, and the seasoning packet from the Ramen Noodles. Cover and set aside in the refrigerator until ready to serve.
How to make Oriental Coleslaw with Ramen Noodles
In a large bowl, combine coleslaw mixture, and chopped green onions. Mix well; refrigerate until ready to serve. In a skillet over medium heat, warm 1 tablespoon of olive oil. Add crushed Ramen Noodles and cook until slightly brown. Remove from heat and cool completely. Set aside. When ready to serve, add 1/4 cup sunflower seeds to the slaw mix, toasted Ramen Noodles, and cover with the dressing mix. Toss well.
This Oriental Coleslaw is very satisfying, refreshing, and will please your taste buds.
Other Coleslaw Add-ins and recipe Variations:
Use Apple Cider Vinegar in place of Rice Vinegar
Can This Salad Be Make in Advance?
You can certainly make the dressing a day early. Just mix and store in a jar in the refrigerator. I like to mix and store mine in a Mason jar.
I would not make this coleslaw early. Once you start to mix and add the dressing, everything starts to break down. You don’t want it to get too soggy. You can mix and store in the refrigerator up to an hour before serving.
If I am carrying this to a get together, pot luck, or cook out–I’ll transport everything in individual containers or zip-top bags. I’ll wait until it’s almost time (an hour) to eat before I add the dressing. Store in the refrigerator until ready to serve.
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Kitchen Aid Ultra Power Plus Stand Mixer from Target. I love this color!
Porcelain Serving Bowl. Use this for any time of the year. Dishwasher safe–win-win!
This picture has absolutely nothing to do with cooking, but I am in LOVE with it! Farmhouse decor is my heart. 🙂
Easy Oriental Coleslaw with Ramen Noodles
- 1/3 Cup plus 1 Tablespoon Extra Virgin Olive Oil
- 1/3 Cup Rice Vinegar
- 2 Tablespoons sugar
- 1 Seasoning packet from Ramen Noodles
- 1 bag pre-shredded coleslaw mix
- 1/2 bunch green onions 3-4 chopped green onions
- 1 package Ramen Noodles Oriental flavor; crushed
- 1/4 Cup Roasted Sunflower Seeds
- In a small bowl or jar, whisk together 1/3 cup EVOO, 1/3 cup Rice Vinegar, 2 Tablespoons sugar, and the seasoning packet from the Ramen Noodles. Cover and set aside in the refrigerator until ready to serve.
- In a large bowl, combine coleslaw mixture, and chopped green onions. Mix well; refrigerate until ready to serve.
- In a skillet over medium heat, warm 1 tablespoon of olive oil. Add crushed Ramen Noodles and cook until slightly brown. Remove from heat and cool completely. Set aside.
- When ready to serve, add 1/4 cup sunflower seeds to the slaw mix, toasted Ramen Noodles, and cover with the dressing mix. Toss well.