ramen noodle slaw recipe

Written BySheba G Updated On
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The Best ramen noodle slaw recipe

I’ve been making ramen noodle slaw for years, and it’s become a staple in our household. My kids love helping me prepare the ingredients, and my husband requests it for every family gathering.

The best part? It’s incredibly easy to make and requires minimal cooking time.

I like to think of it as a fusion of Asian flavors with a Southern twist, perfect for any occasion. The combination of crunchy noodles, sweet and sour flavors, and a hint of spice is a winning combination that never fails to impress.

Whether we’re having a quick weeknight dinner or a special occasion meal, ramen noodle slaw is always a crowd-pleaser. I’ve even started serving it at potlucks and family gatherings, where it’s always the first dish to disappear.

My secret ingredient? A dash of sesame oil that gives it an unmistakable flavor.

Don’t be surprised if you find yourself making double batches to keep up with demand. This recipe has become a staple in our household, and I’m sure it will be in yours too once you give it a try.

Ramen Noodle Slaw

4.8 from 1983 votes

A crunchy, savory slaw made with crushed ramen noodles, shredded cabbage, and a tangy soy-sesame dressing. This dish is perfect as a side or a light lunch, offering a delightful contrast of textures and flavors.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Slaw

1 package (3 oz) ramen noodles, crushed
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
4 green onions, sliced
1/2 cup sliced almonds
1/4 cup sunflower seeds

For the Dressing

1/3 cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Spread the crushed ramen noodles, sliced almonds, and sunflower seeds on a baking sheet in a single layer.
3Toast for 5 to 7 minutes, stirring once halfway, until the noodles are lightly golden and fragrant.
4In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and black pepper until the honey is fully dissolved.
5Set the dressing aside.
6In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and sliced green onions.
7Add the toasted ramen noodle mixture and toss gently to distribute evenly.
8Pour the dressing over the slaw and toss until all ingredients are well coated.
9Let the slaw sit for 5 minutes at room temperature to allow the flavors to meld and the noodles to soften slightly.
10Serve immediately or refrigerate for up to 2 hours for a chilled slaw.

🔧Equipment

Large mixing bowl
Small bowl
Whisk
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 12g🥩Protein: 6g

📝Notes

For a nut-free version, substitute the almonds with additional sunflower seeds or pumpkin seeds. The slaw can be made ahead and refrigerated, but add the toasted noodles just before serving to maintain crunch.

This ramen noodle slaw is always a good idea for any occasion – whether we’re having a quick weeknight dinner or hosting an impromptu family gathering.

It’s one of those magical dishes that tastes just as good the next day as it does fresh out of the bowl.

And let’s not forget about storage – this slaw keeps beautifully in the fridge for up to 5 days without losing its crunch or flavor.

❓ Frequently Asked Questions About Ramen Noodle Slaw

Q: What type of noodles should I use for ramen noodle slaw?

For this recipe, you’ll want to use thin, straight noodles such as ramen or udon. You can also use egg noodles if you prefer a slightly thicker texture.

Q: Can I make this recipe without using store-bought ramen seasoning?

Yes, you can substitute the store-bought seasoning with homemade seasonings made from scratch. Simply mix together equal parts soy sauce, sugar, garlic powder, and ginger powder for a similar flavor profile.

Q: How long does this recipe keep in the fridge?

This slaw will keep in the fridge for up to 5 days without losing its crunch or flavor. Just be sure to store it in an airtight container and give it a good stir before serving.

Q: Can I make this recipe ahead of time?

Ahead of time preparation is definitely possible with this recipe! Simply prep all the ingredients up to the point where you add the dressing, then refrigerate until ready to serve.

Q: Is this recipe suitable for vegans?

This recipe can be easily adapted to suit vegan diets by substituting the fish sauce with tamari or nama shoyu sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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