Bored of the same old side dishes? Get ready to transform your meals with these 22 delicious ramen noodle cole slaw recipes! We’re taking the classic picnic staple and giving it a fun, crunchy twist that’s perfect for potlucks, BBQs, or a quick weeknight dinner. These creative combos are sure to become your new go-to favorites—let’s dive in and find your next tasty obsession!
Crunchy Ramen Noodle Slaw with Sesame Dressing
Often overlooked as just a soup base, ramen noodles transform into a crispy, satisfying salad when paired with fresh vegetables and a savory dressing. Our crunchy ramen noodle slaw with sesame dressing comes together in minutes, offering a perfect balance of textures and flavors that’s ideal for potlucks, picnics, or a quick weeknight side. Let’s walk through each step methodically to ensure your slaw turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles – 2 packages (3 oz each)
– Green cabbage – 4 cups, shredded
– Carrots – 1 cup, shredded
– Green onions – ½ cup, sliced
– Vegetable oil – ¼ cup
– Rice vinegar – 3 tbsp
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Sugar – 1 tbsp
– Sesame seeds – 2 tbsp
Instructions
1. Open both packages of ramen noodles and discard the seasoning packets.
2. Break the ramen noodles into small pieces by hand, aiming for roughly 1-inch chunks.
3. Place the broken ramen noodles in a large mixing bowl.
4. Add the shredded green cabbage and shredded carrots to the bowl with the ramen noodles.
5. Slice the green onions thinly and add them to the bowl.
6. In a separate small bowl, combine the vegetable oil, rice vinegar, soy sauce, sesame oil, and sugar.
7. Whisk the dressing ingredients vigorously for about 30 seconds until the sugar is fully dissolved and the mixture is well blended.
8. Pour the dressing over the cabbage, carrot, green onion, and ramen noodle mixture in the large bowl.
9. Using tongs or two large spoons, toss all the ingredients together thoroughly until everything is evenly coated with the dressing.
10. Sprinkle the sesame seeds over the top of the slaw and give it one final gentle toss to distribute them.
11. Let the slaw sit at room temperature for 10 minutes before serving to allow the flavors to meld and the ramen noodles to soften slightly.
Gently crisp from the ramen and fresh vegetables, this slaw delivers a delightful contrast with its savory, slightly sweet sesame dressing. The noodles absorb just enough of the liquid to become tender without losing their satisfying bite. For a creative twist, try serving it alongside grilled chicken or spooned into lettuce cups for a light, handheld meal.
Tangy Asian Ramen Cole Slaw
Whether you’re craving a crunchy side dish or a vibrant main, this Tangy Asian Ramen Cole Slaw brings together crisp vegetables and a zesty dressing in minutes. With ramen noodles adding a delightful crunch, it’s perfect for picnics, potlucks, or a quick weeknight dinner that feels special. Let’s walk through the simple steps to create this refreshing dish, focusing on technique to ensure every bite is perfectly balanced.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Green cabbage – 4 cups, thinly sliced
– Carrots – 1 cup, shredded
– Ramen noodles – 1 package (3 oz), uncooked and crushed
– Vegetable oil – ¼ cup
– Rice vinegar – 3 tbsp
– Soy sauce – 2 tbsp
– Honey – 1 tbsp
– Sesame seeds – 1 tbsp
Instructions
1. In a large mixing bowl, combine the thinly sliced green cabbage and shredded carrots, tossing them gently with your hands to mix evenly.
2. Crush the uncooked ramen noodles into small pieces by placing them in a sealed plastic bag and pressing with a rolling pin until broken, then add them to the cabbage mixture.
3. In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, and honey for 30 seconds until the dressing is fully emulsified and smooth.
4. Pour the dressing over the cabbage, carrot, and ramen mixture, using tongs to toss everything thoroughly for about 1 minute to coat all ingredients evenly.
5. Sprinkle the sesame seeds over the slaw and toss again briefly to distribute them throughout the dish.
6. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the ramen noodles to soften slightly, which enhances the texture.
7. Serve the slaw immediately, or cover and refrigerate for up to 2 hours if preparing ahead, as chilling can make it even crisper.
Just imagine the satisfying crunch of the ramen noodles against the tender cabbage, all tied together with that tangy-sweet dressing that pops with umami from the soy sauce. For a creative twist, try serving it alongside grilled chicken or as a topping for fish tacos to add a refreshing, Asian-inspired kick to your meal.
Spicy Peanut Ramen Slaw
Ready to transform your ramen game with a crunchy, spicy, and nutty twist? This Spicy Peanut Ramen Slaw is a quick, no-cook dish that packs a punch of flavor and texture, perfect for a light lunch or a vibrant side. Let’s build it step by step, ensuring each component shines through.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles – 2 packages (discard seasoning packets)
– Green cabbage – 4 cups, shredded
– Carrots – 1 cup, shredded
– Creamy peanut butter – ½ cup
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Sriracha – 1 tbsp
– Honey – 1 tbsp
– Vegetable oil – 1 tbsp
– Green onions – ¼ cup, sliced
– Roasted peanuts – ¼ cup, chopped
Instructions
1. Place the ramen noodles in a large bowl and pour boiling water over them until fully submerged, letting them soak for 3 minutes to soften without becoming mushy.
2. Drain the noodles thoroughly in a colander and rinse under cold water for 30 seconds to stop the cooking process and cool them down.
3. In a medium mixing bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, Sriracha, honey, and vegetable oil until smooth and well combined, scraping the sides with a spatula to incorporate all ingredients.
4. Add the shredded green cabbage and carrots to the large bowl with the cooled noodles, tossing gently with your hands or tongs to distribute evenly.
5. Pour the peanut sauce over the noodle and vegetable mixture, using a large spoon to fold everything together until fully coated, ensuring no dry spots remain.
6. Sprinkle the sliced green onions and chopped roasted peanuts over the top as a garnish, pressing them lightly into the slaw to adhere.
7. Serve immediately or cover and refrigerate for up to 1 hour to allow the flavors to meld, stirring once before serving if chilled.
Serve this slaw chilled for a refreshing crunch that contrasts with the creamy, spicy peanut sauce, making it ideal for picnics or as a topping for grilled chicken. The ramen noodles add a satisfying chew, while the peanuts provide a salty finish that balances the sweetness from the honey.
Sweet and Sour Ramen Noodle Salad
Bursting with vibrant flavors and satisfying textures, this Sweet and Sour Ramen Noodle Salad is a quick, no-cook meal that comes together in minutes. Perfect for a busy weeknight or a refreshing lunch, it combines the crunch of fresh vegetables with a tangy, homemade dressing that clings to every noodle. Let’s walk through the simple steps to create this delightful dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles (packets, seasoning discarded) – 2 (3 oz each)
– Rice vinegar – ¼ cup
– Soy sauce – 2 tbsp
– Honey – 2 tbsp
– Vegetable oil – 2 tbsp
– Carrot – 1 large, shredded
– Green cabbage – 2 cups, shredded
– Green onions – 3, thinly sliced
– Sesame seeds – 1 tbsp
Instructions
1. Place the ramen noodles in a large bowl and cover them with boiling water, letting them soak for 3 minutes until tender but still slightly firm.
2. Drain the noodles thoroughly in a colander and rinse them under cold running water for 30 seconds to stop the cooking process and cool them down.
3. In a small bowl, whisk together the rice vinegar, soy sauce, honey, and vegetable oil until the honey is fully dissolved and the mixture is smooth.
4. Tip: For the best emulsion, add the oil slowly while whisking vigorously to create a well-blended dressing.
5. Add the shredded carrot, shredded green cabbage, and thinly sliced green onions to the bowl with the cooled noodles.
6. Pour the prepared dressing over the noodle and vegetable mixture.
7. Using tongs or two large spoons, toss everything together for about 1 minute until every ingredient is evenly coated with the dressing.
8. Tip: Toss gently to avoid breaking the noodles and ensure the vegetables stay crisp.
9. Sprinkle the sesame seeds over the top of the salad and give it one final, light toss to distribute them.
10. Tip: Toasting the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant will enhance their nutty flavor, but it’s optional.
11. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld.
Perfectly balanced, this salad offers a delightful contrast of crunchy cabbage and carrots with chewy ramen noodles, all tied together by a bright, sweet-and-sour dressing. Serve it immediately as a standalone meal or alongside grilled chicken or tofu for added protein, and consider garnishing with extra green onions or a sprinkle of crushed red pepper for a spicy kick.
Southwestern Ramen Cole Slaw
Here’s a vibrant twist on classic coleslaw that brings Southwestern flair to your table, combining crisp vegetables with ramen noodles for a satisfying crunch. This easy recipe walks you through each step to create a refreshing side dish perfect for summer gatherings or a quick weeknight meal. Let’s get started with the simple ingredients and straightforward instructions.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles – 1 package (3 oz)
– Green cabbage – 4 cups shredded
– Red cabbage – 2 cups shredded
– Carrots – 1 cup shredded
– Green onions – ½ cup sliced
– Cilantro – ¼ cup chopped
– Lime juice – ¼ cup
– Olive oil – 2 tbsp
– Honey – 1 tbsp
– Chili powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Discard the seasoning packet from the ramen noodles and crush the noodles into small pieces using your hands or a rolling pin.
2. Place the crushed ramen noodles in a large mixing bowl.
3. Add the shredded green cabbage, red cabbage, and carrots to the bowl with the noodles.
4. In a separate small bowl, whisk together the lime juice, olive oil, honey, chili powder, and salt until fully combined.
5. Pour the dressing over the cabbage and noodle mixture in the large bowl.
6. Toss all ingredients thoroughly with tongs or two large spoons until evenly coated, which should take about 1-2 minutes.
7. Add the sliced green onions and chopped cilantro to the bowl.
8. Toss again gently for 30 seconds to incorporate the herbs without bruising them.
9. Let the coleslaw sit at room temperature for 10 minutes to allow the flavors to meld and the noodles to soften slightly.
10. Transfer the coleslaw to a serving dish and garnish with extra cilantro if desired.
Light and crunchy with a tangy kick from the lime and chili, this coleslaw offers a delightful contrast of textures as the ramen noodles soften just enough while retaining a pleasant bite. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone salad topped with avocado slices for extra creaminess.
Ginger and Garlic Ramen Slaw
Now, let’s create a vibrant Ginger and Garlic Ramen Slaw, a crunchy, savory side that transforms simple cabbage and instant noodles into a flavor-packed dish. This recipe is perfect for beginners, breaking down each action clearly so you can build confidence in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Green cabbage – ½ head
– Instant ramen noodles – 1 package (3 oz)
– Vegetable oil – ¼ cup
– Soy sauce – 2 tbsp
– Rice vinegar – 2 tbsp
– Honey – 1 tbsp
– Fresh ginger – 1 tbsp, grated
– Garlic – 2 cloves, minced
– Sesame seeds – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Remove the outer leaves from the green cabbage, then cut it into thin, uniform shreds using a sharp knife or mandoline for even texture.
2. Place the shredded cabbage in a large mixing bowl, setting it aside for later assembly.
3. Open the instant ramen package, discard the seasoning packet, and crush the dry noodles into small pieces with your hands over a separate bowl.
4. In a small saucepan, heat the vegetable oil over medium heat until it reaches 350°F, checking with a kitchen thermometer for accuracy to prevent burning.
5. Carefully add the crushed ramen noodles to the hot oil and fry for 2-3 minutes, stirring constantly until they turn golden brown and crispy, then transfer them to a paper towel-lined plate to drain excess oil.
6. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, and minced garlic until fully combined into a smooth dressing.
7. Pour the dressing over the shredded cabbage in the large bowl, using tongs to toss everything thoroughly until the cabbage is evenly coated.
8. Add the fried ramen noodles, sesame seeds, and sliced green onions to the bowl, then toss gently to mix all ingredients without crushing the noodles.
9. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the cabbage to slightly soften.
Finally, this slaw offers a delightful crunch from the cabbage and fried noodles, balanced by the zesty kick of ginger and garlic. For a creative twist, serve it alongside grilled chicken or as a topping for tacos to add an unexpected, savory element that elevates any meal.
Ramen Noodle Slaw with Honey Lime Dressing
You’ve probably stared at that pack of ramen noodles in your pantry, wondering if there’s more to them than just soup. This vibrant slaw transforms those humble noodles into a crunchy, refreshing salad with a sweet-tangy dressing that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles – 2 (3-ounce) packages, seasoning packets discarded
– Green cabbage – 4 cups shredded
– Carrots – 1 cup shredded
– Green onions – 4 sliced
– Honey – ¼ cup
– Lime juice – ¼ cup
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Place the ramen noodles in a large zip-top bag and crush them into small pieces with a rolling pin or your hands.
2. Combine the shredded cabbage, shredded carrots, and sliced green onions in a large mixing bowl.
3. Add the crushed ramen noodles to the bowl with the vegetables and toss gently to distribute evenly.
4. In a small bowl, whisk together the honey, lime juice, vegetable oil, and salt until fully emulsified. Tip: If your honey is thick, warm it slightly in the microwave for 10 seconds to make mixing easier.
5. Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated. Tip: Use tongs or two large spoons to toss, ensuring the dressing reaches all ingredients without bruising the cabbage.
6. Let the slaw sit at room temperature for 10 minutes before serving to allow the noodles to soften slightly and flavors to meld. Tip: For best texture, serve within 2 hours; if making ahead, store the dressing separately and combine just before serving.
Vibrantly crisp from the cabbage and carrots with a satisfying crunch from the softened noodles, this slaw balances sweet honey and zesty lime in every bite. Try it as a side for grilled chicken or piled into lettuce cups for a light lunch—the dressing clings beautifully without making the slaw soggy.
Cabbage and Ramen Slaw with Almonds
You’ve probably stared at a head of cabbage wondering how to make it exciting—this crunchy slaw with ramen and almonds is your answer. It transforms simple ingredients into a vibrant side dish or light meal in minutes, perfect for potlucks or quick dinners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Green cabbage – ½ head
– Instant ramen noodles – 1 package (3 oz)
– Sliced almonds – ½ cup
– Vegetable oil – ¼ cup
– Rice vinegar – 3 tbsp
– Sugar – 2 tbsp
– Salt – 1 tsp
Instructions
1. Remove the seasoning packet from the ramen package and discard it.
2. Place the ramen noodles in a large zip-top bag and crush them into small pieces with a rolling pin until they resemble coarse crumbs.
3. Thinly slice ½ head of green cabbage into shreds using a sharp knife or mandoline for uniform pieces, which helps the slaw hold dressing evenly.
4. In a small bowl, whisk together ¼ cup vegetable oil, 3 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt until the sugar and salt fully dissolve.
5. Toast ½ cup sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they turn golden brown and fragrant to enhance their nutty flavor.
6. Combine the shredded cabbage, crushed ramen noodles, and toasted almonds in a large mixing bowl.
7. Pour the dressing over the cabbage mixture and toss thoroughly with tongs until everything is evenly coated.
8. Let the slaw sit at room temperature for 10 minutes before serving to allow the noodles to soften slightly and the flavors to meld.
This slaw delivers a satisfying crunch from the cabbage and almonds, balanced by a tangy-sweet dressing that clings to every bite. Try it as a topping for grilled chicken or fish, or pack it for a picnic where it holds up well without getting soggy.
Ramen Noodle and Broccoli Slaw
Zesty and quick, this Ramen Noodle and Broccoli Slaw is the perfect solution for a busy weeknight. It combines the satisfying crunch of ramen with fresh vegetables for a meal that comes together in minutes. Follow these simple steps to create a dish that’s both flavorful and effortless.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– Ramen noodles – 2 packages (3 oz each)
– Broccoli slaw – 4 cups
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Sesame oil – 1 tbsp
– Sugar – 1 tsp
– Green onions – ¼ cup, sliced
– Sesame seeds – 1 tbsp
Instructions
1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water for 30 seconds to stop the cooking process and keep them firm.
4. In a large mixing bowl, combine the broccoli slaw and cooled ramen noodles.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves completely.
6. Pour the dressing over the noodle and slaw mixture, then toss thoroughly with tongs to coat everything evenly.
7. Add the sliced green onions and sesame seeds to the bowl, and toss again to distribute them throughout.
8. Let the slaw sit at room temperature for 5 minutes to allow the flavors to meld, stirring once halfway through.
9. Serve immediately, or cover and refrigerate for up to 2 hours for a chilled option.
So, this dish offers a delightful contrast of textures, with the soft noodles and crisp slaw complemented by a tangy, savory dressing. For a creative twist, top it with grilled chicken or tofu to make it a heartier meal, or serve it alongside grilled meats for a refreshing side dish.
Miso Ginger Ramen Salad
Perfect for those busy weeknights when you crave something nourishing yet effortless, this Miso Ginger Ramen Salad transforms pantry staples into a vibrant, satisfying meal. Prepare to toss together a dish that’s packed with umami and a refreshing zing, ready in just minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– Ramen noodles – 2 packages (discard seasoning packets)
– White miso paste – 2 tbsp
– Fresh ginger – 1 tbsp, grated
– Rice vinegar – 2 tbsp
– Soy sauce – 1 tbsp
– Sesame oil – 1 tsp
– Carrot – 1 medium, shredded
– Green onion – 2, thinly sliced
– Sesame seeds – 1 tsp
Instructions
1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 30 seconds to stop the cooking process and cool them completely.
4. In a small bowl, whisk together the white miso paste, grated ginger, rice vinegar, soy sauce, and sesame oil until smooth and well combined.
5. Tip: If the miso paste is thick, warm it slightly by placing the bowl in a warm water bath for 1 minute to make whisking easier.
6. Place the cooled noodles in a large mixing bowl.
7. Add the shredded carrot and sliced green onion to the bowl with the noodles.
8. Pour the miso-ginger dressing over the noodle mixture.
9. Using tongs or two forks, toss everything together for 1–2 minutes until the noodles are evenly coated with the dressing.
10. Tip: For best flavor, let the salad sit at room temperature for 5 minutes after tossing to allow the noodles to absorb the dressing.
11. Divide the salad between two serving bowls.
12. Sprinkle ½ teaspoon of sesame seeds over each bowl as a garnish.
13. Tip: For added crunch, top with a handful of crushed roasted peanuts or almonds just before serving.
14. Serve immediately.
Offering a delightful contrast, the chilled, chewy noodles meld with the creamy, tangy dressing, while the carrots add a subtle sweetness and crisp texture. Enjoy it as a light lunch or pair it with grilled chicken for a heartier dinner—either way, its bright, savory notes are sure to become a quick favorite.
Ramen Noodle Slaw with Sriracha Dressing
Often overlooked as a quick snack, ramen noodles transform into a crunchy, vibrant slaw when paired with fresh vegetables and a spicy dressing. This recipe requires minimal cooking and yields a satisfying side dish or light meal that’s perfect for busy weeknights or casual gatherings. Let’s walk through each step to ensure your slaw turns out perfectly crisp and flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Ramen noodles – 2 packages (3 oz each)
– Coleslaw mix – 4 cups
– Green onions – ¼ cup, sliced
– Sriracha – 2 tbsp
– Rice vinegar – 2 tbsp
– Vegetable oil – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
Instructions
1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Add the ramen noodles (discard seasoning packets) to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold running water for 30 seconds to stop the cooking process and cool them completely.
4. Pat the noodles dry with paper towels to remove excess moisture, which helps keep the slaw crisp.
5. In a large mixing bowl, combine the coleslaw mix, green onions, and cooled noodles.
6. In a small bowl, whisk together the Sriracha, rice vinegar, vegetable oil, sugar, and salt until the sugar dissolves fully, about 1 minute.
7. Pour the dressing over the noodle mixture and toss thoroughly with tongs to coat every ingredient evenly.
8. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the noodles to soften slightly.
9. Taste the slaw and adjust seasoning if needed, but avoid over-salting as the dressing is already balanced.
10. Serve immediately or refrigerate in an airtight container for up to 2 hours for best texture.
Unbelievably crunchy from the ramen and coleslaw, this dish offers a spicy kick from the Sriracha that mellows into a tangy sweetness. For a creative twist, top it with grilled chicken or serve it alongside tacos to add a refreshing crunch to your meal.
Cilantro Lime Ramen Slaw
Sometimes you crave something fresh yet satisfying, and this Cilantro Lime Ramen Slaw delivers exactly that. It’s a crunchy, zesty side dish that comes together in minutes, perfect for busy weeknights or potlucks. Let’s walk through each step to ensure your slaw turns out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles – 1 package (3 oz)
– Green cabbage – 4 cups, shredded
– Carrots – 1 cup, shredded
– Cilantro – ½ cup, chopped
– Lime – 1, juiced
– Olive oil – 2 tbsp
– Honey – 1 tbsp
– Salt – ½ tsp
Instructions
1. Crush the ramen noodles into small pieces using your hands or a rolling pin, discarding the seasoning packet.
2. In a large mixing bowl, combine the shredded green cabbage and shredded carrots.
3. Add the crushed ramen noodles to the bowl with the cabbage and carrots.
4. In a small bowl, whisk together the lime juice, olive oil, honey, and salt until fully blended.
5. Pour the dressing over the cabbage, carrot, and noodle mixture in the large bowl.
6. Toss all ingredients thoroughly with tongs or two large spoons until evenly coated.
7. Stir in the chopped cilantro gently to distribute it throughout the slaw.
8. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the noodles to soften slightly.
9. Serve immediately, or refrigerate for up to 2 hours for a crisper texture.
Bright and tangy from the lime, this slaw offers a delightful crunch from the cabbage and softened ramen noodles. The cilantro adds a fresh herbal note that balances the sweetness of the honey. Try serving it alongside grilled chicken or as a topping for fish tacos to add a vibrant, textural contrast.
Teriyaki Ramen Cole Slaw
A delightful fusion of Japanese and American comfort foods, this Teriyaki Ramen Cole Slaw combines crispy ramen noodles with fresh cabbage in a sweet-savory sauce. Perfect for potlucks or quick weeknight dinners, it comes together with minimal effort for maximum flavor. Let’s walk through each step to ensure your slaw is crunchy, flavorful, and perfectly balanced.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Green cabbage – ½ head
– Ramen noodles – 1 package (3 oz)
– Vegetable oil – ¼ cup
– Soy sauce – 2 tbsp
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Sesame oil – 1 tsp
– Green onions – 2
Instructions
1. Thinly slice ½ head of green cabbage into shreds using a sharp knife or mandoline for even pieces.
2. Crush 1 package of ramen noodles (discard seasoning packet) into small bits with your hands or a rolling pin.
3. Heat ¼ cup vegetable oil in a skillet over medium heat until it shimmers, about 2 minutes.
4. Add crushed ramen noodles to the hot oil and toast for 3–4 minutes, stirring constantly until golden brown and crispy.
5. Remove toasted noodles from the skillet and drain on a paper towel-lined plate to absorb excess oil.
6. In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil until fully combined.
7. Thinly slice 2 green onions, separating the white and green parts for different uses in the recipe.
8. In a large mixing bowl, combine shredded cabbage, toasted noodles, and the white parts of the sliced green onions.
9. Pour the teriyaki sauce mixture over the cabbage and noodles, tossing thoroughly to coat every piece evenly.
10. Garnish the slaw with the green parts of the sliced green onions for a fresh finish.
11. Let the slaw sit at room temperature for 10 minutes before serving to allow flavors to meld.
Dazzling with a mix of textures, this slaw offers a satisfying crunch from the toasted ramen against the tender cabbage, all coated in a glossy, umami-rich teriyaki glaze. Serve it alongside grilled chicken or as a standalone salad for a refreshing twist that’s both hearty and light, with the sesame oil adding a subtle nutty aroma that elevates the entire dish.
Lemon Herb Ramen Slaw
While ramen noodles often star in hot soups, this refreshing Lemon Herb Ramen Slaw transforms them into a crisp, zesty salad perfect for a quick lunch or a vibrant side dish. We’ll build it step-by-step, focusing on simple techniques to create a bright, herby flavor and satisfying crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles (discard seasoning packet) – 3 oz
– Green cabbage – 2 cups, thinly sliced
– Carrot – 1 large, shredded
– Fresh cilantro – ¼ cup, chopped
– Fresh mint – 2 tbsp, chopped
– Lemon – 1, juiced
– Olive oil – 2 tbsp
– Honey – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place the ramen noodles in a large bowl and cover them completely with boiling water. Let them soak for 3 minutes until softened but still slightly firm, then drain thoroughly in a colander and rinse under cold water to stop the cooking. Tip: Rinsing the noodles prevents them from sticking together as they cool.
2. In the same large bowl, combine the sliced green cabbage and shredded carrot with the drained noodles.
3. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper until the honey is fully dissolved and the dressing is emulsified.
4. Pour the dressing over the noodle and vegetable mixture. Using tongs or two large spoons, toss everything together until evenly coated. Tip: Tossing gently helps keep the cabbage crisp instead of wilting it.
5. Add the chopped cilantro and mint to the bowl and toss once more to distribute the herbs throughout the slaw. Tip: Adding the herbs last preserves their fresh flavor and vibrant color.
6. Serve the slaw immediately, or for best flavor, cover and refrigerate it for 30 minutes to allow the ingredients to meld.
So, you’ll find this slaw offers a delightful contrast of textures—the tender noodles, crunchy cabbage, and crisp carrot—all brightened by the tangy lemon dressing and fragrant herbs. Try serving it alongside grilled chicken or fish, or pack it for a picnic where its refreshing quality really shines.
Thai-inspired Ramen Noodle Slaw
Wondering how to bring vibrant Thai flavors to your table without spending hours in the kitchen? This Thai-inspired Ramen Noodle Slaw is your answer, combining crunchy textures with a bright, zesty dressing for a dish that’s both refreshing and satisfying. Let’s walk through the simple steps to create this crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ramen noodles (packets, seasoning discarded) – 2
– Green cabbage – 4 cups, shredded
– Carrots – 1 cup, shredded
– Green onions – ½ cup, sliced
– Fresh cilantro – ¼ cup, chopped
– Lime juice – ¼ cup
– Fish sauce – 2 tbsp
– Granulated sugar – 2 tbsp
– Vegetable oil – 2 tbsp
– Crushed red pepper flakes – 1 tsp
Instructions
1. Crush the ramen noodles into small pieces by placing them in a sealed bag and using a rolling pin, which helps them blend evenly into the slaw without becoming soggy.
2. In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced green onions, and chopped fresh cilantro.
3. Add the crushed ramen noodles to the bowl with the vegetables.
4. In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, vegetable oil, and crushed red pepper flakes until the sugar is fully dissolved, about 1 minute, to ensure a smooth, well-balanced dressing.
5. Pour the dressing over the vegetable and noodle mixture in the large bowl.
6. Toss everything together thoroughly with tongs or two large spoons for 2–3 minutes, making sure every ingredient is evenly coated with the dressing for maximum flavor.
7. Let the slaw sit at room temperature for 10 minutes before serving to allow the noodles to soften slightly and the flavors to meld, which enhances the overall taste and texture.
Creating this slaw yields a delightful crunch from the cabbage and ramen, balanced by the tangy lime and savory fish sauce. Consider topping it with grilled shrimp or shredded chicken for a heartier meal, or serve it alongside grilled meats as a vibrant side dish that’s sure to impress.
Ramen Noodle Slaw with Hoisin BBQ Sauce
Sometimes the best meals come from unexpected combinations, and this Ramen Noodle Slaw with Hoisin BBQ Sauce is a perfect example. It transforms simple ingredients into a vibrant, crunchy salad with a sweet and savory sauce that’s ready in minutes. Let’s walk through each step together to create this easy, crowd-pleasing dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Ramen noodles – 2 packages (3 oz each)
– Cabbage – 4 cups shredded
– Carrots – 1 cup shredded
– Green onions – ½ cup sliced
– Hoisin sauce – ¼ cup
– Ketchup – 2 tbsp
– Rice vinegar – 2 tbsp
– Soy sauce – 1 tbsp
– Sesame oil – 1 tsp
– Vegetable oil – 2 tbsp
Instructions
1. Bring a medium pot of water to a boil over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water for 30 seconds to stop the cooking process and cool them down.
4. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced green onions.
5. Add the cooled ramen noodles to the bowl with the vegetables.
6. In a small bowl, whisk together the hoisin sauce, ketchup, rice vinegar, soy sauce, and sesame oil until smooth.
7. Heat the vegetable oil in a small skillet over medium heat for 1 minute until shimmering.
8. Pour the hot oil over the sauce mixture and whisk quickly to combine and slightly cook the sauce, about 30 seconds.
9. Pour the sauce over the noodle and vegetable mixture in the large bowl.
10. Toss everything together with tongs or two large spoons for 2 minutes until evenly coated.
11. Let the slaw sit at room temperature for 5 minutes to allow the flavors to meld.
12. Serve immediately.
Mixing the hot oil into the sauce helps to mellow the sharpness of the vinegar and creates a glossy, cohesive dressing. The result is a slaw with a delightful crunch from the fresh vegetables and ramen noodles, balanced by the rich, umami-packed hoisin BBQ sauce. For a creative twist, top it with grilled chicken or serve it alongside tacos for a refreshing contrast.
Conclusion
Hooray! These 22 ramen noodle coleslaw recipes prove that a simple side dish can be a star. They’re easy, budget-friendly, and packed with flavor. I hope you find a new favorite to try this week! Don’t forget to leave a comment telling me which one you loved most, and please share this tasty roundup on Pinterest to spread the joy. Happy cooking!
