Ramen Noodle Coleslaw

5 from 1 vote

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.

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: American

Servings: people

Calories: 293kcal

Author: Gina Abernathy

Ingredients

½ Cup plus 1 Tablespoon Vegetable Oil
⅓ Cup Rice Vinegar or Apple Cider Vinegar
⅓ cup sugar
1 Seasoning packet from Ramen Noodles chicken flavor
14-16 oz. bag pre-shredded coleslaw mix
4-5 green onions chopped
1 package Ramen Noodles dry
¼ Cup Roasted Sunflower Seeds
½ cup Almonds sliced

Instructions

Break up Ramen Noodles into small pieces. In a skillet over medium heat, warm 1 tablespoon of oil. Add dry Ramen Noodles and almonds and cook until slightly toasted. Remove from heat and cool completely. Set aside.
In a small bowl or Mason jar, whisk together 1/2 cup oil, Vinegar, sugar, and the seasoning packet from the Ramen Noodles. Set aside.
In a large bowl, combine the bag of coleslaw mix and chopped green onions. Mix well.
When ready to serve, add sunflower seeds, almonds, and noodles to the slaw mix. Toss with the dressing mix (add half of the dressing to start and more if needed). Serve immediately.

Notes

Recipe Tips

Toast: Toast the almonds and noodles to deepen the flavors. This is optional.

Make-Ahead Dressing: Mix the dressing ahead of time and store it in the fridge. Keep the coleslaw mix and dressing separate.

Wait to Combine: Wait to add the dressing, nuts, and noodles until an hour before serving to retain the crunch.

Transport: Place the dressing, coleslaw mixture, nuts, and noodles in separate containers. Place everything in a cooler and assemble the salad upon arrival at the event.

Adjust to taste: Pour in as much or as little dressing as you'd like—start with half and add more to reach your desired level. You can also reserve some on the side so guests can drizzle extra just before serving.

Nutrition