ramen coleslaw salad recipe

Written BySheba G Updated On
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The Best ramen coleslaw salad recipe

I’ve been experimenting with different salad recipes for a while now, and I’m so excited to share this ramen coleslaw salad recipe with you. As a busy mom, I’m always on the lookout for quick and easy meals that my family will enjoy. This recipe is perfect for potlucks, picnics, or even just a weeknight dinner.

The combination of crunchy ramen noodles, creamy coleslaw, and sweet pickled ginger is a game-changer. Plus, it’s incredibly easy to make and requires minimal preparation time. My kids love helping me assemble the ingredients, and they can’t get enough of the unique flavors.

I’ve served this at family gatherings and everyone has raved about it. It’s also a great way to use up leftover ramen noodles and coleslaw mix. The best part?

It’s ridiculously healthy – just think about all the veggies packed into this dish! We’ve made it for family barbecues, potluck dinners, and even as a side dish for our weekly taco night. My kids ask for it all the time, and I’m happy to oblige because it’s so easy to make in large quantities.

Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for your next party, this ramen coleslaw salad recipe is sure to please. And don’t even get me started on the leftovers – they reheat beautifully in the microwave or on the stovetop.

Ramen Noodle Coleslaw Salad

4.9 from 579 votes

A crunchy and tangy ramen noodle coleslaw salad with a creamy dressing. This dish is perfect for a light meal or side dish.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Ramen Noodles

2 packages (3 oz each) ramen noodles, seasoning packets discarded
2 tbsp vegetable oil

For the Coleslaw

4 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped green onions
1/2 cup chopped cilantro

For the Dressing

1/2 cup mayonnaise
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1 clove garlic, minced
1/2 tsp grated ginger
1/2 tsp red pepper flakes (optional)

👨‍🍳Directions

1Preheat a skillet over medium heat.
2Add vegetable oil and swirl to coat the bottom.
3Add the ramen noodles and cook for 3-4 minutes, stirring frequently, until noodles are golden brown and crispy.
4Remove from heat and set aside to cool.
5In a large bowl, combine shredded cabbage, carrots, green onions, and cilantro.
6Mix well to ensure all vegetables are evenly distributed.
7In a medium bowl, whisk together mayonnaise, rice vinegar, soy sauce, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes if using.
8Stir until the dressing is smooth and well combined.
9Add the cooled ramen noodles to the large bowl with the cabbage mixture.
10Pour the dressing over the top and toss everything together until the noodles and vegetables are evenly coated with the dressing.
11Taste and adjust seasoning if necessary.
12Cover the bowl and refrigerate the salad for at least 10 minutes to allow the flavors to meld together.
13Before serving, give the salad a quick toss to ensure everything is well mixed.

🔧Equipment

Large bowl
Medium bowl
Skillet
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 8g

📝Notes

Tips: For added crunch, you can mix in some chopped peanuts or sesame seeds before serving. To make this dish vegan, use vegan mayonnaise.

Watch Video Of How Ramen Noodle Coleslaw Salad Works

This ramen coleslaw salad recipe is a staple in our household – we love making it for special occasions like holidays or family gatherings, but we also enjoy having it as a quick weeknight dinner. One of my favorite things about this recipe is how versatile it is – you can adjust the amount of each ingredient to suit your taste preferences.

My kids love helping me assemble the ingredients and getting creative with their own toppings (like adding extra pickled ginger or using different types of cheese). The best part?

This recipe is ridiculously easy to make ahead of time – simply prepare all the ingredients separately and then combine them just before serving.

❓ Frequently Asked Questions About Ramen Noodle Coleslaw Salad

1. Q: Can I use store-bought coleslaw instead of making my own?

A: While store-bought coleslaw can be convenient, I highly recommend making your own using shredded cabbage, mayonnaise, and vinegar. It’s surprisingly easy to make and tastes so much better than store-bought coleslaw.

2. Q: What type of ramen noodles should I use?

A: For this recipe, you’ll want to use thin, straight-cut ramen noodles that are specifically designed for salads or stir-fries. Thicker noodles like those used in soups won’t work as well in this recipe.

3. Q: Can I add protein like chicken or tofu to this recipe?

A: Absolutely! Adding protein like cooked chicken or pan-fried tofu can make this salad more substantial as a main course.

4. Q: How long does this salad keep in the refrigerator?

A: This salad will keep in the refrigerator for up to 3 days without losing its texture or flavor.

5. Q: Can I serve this salad at room temperature or should it be chilled?

A: While you can serve this salad at room temperature if you prefer a warmer dish, I highly recommend chilling it in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

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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