When the first heat wave of summer hits and the temperatures climb, my inspiration to cook dips. Summer meals tend to be simple and, if at all possible, quick. Having a grill definitely helps to keep dinner flavorful, fast, and easy. Once I have grilled though, the question is what to serve on the side. Heavy sides do not hold the same appeal they do in the winter and salad begins to get boring.

This Crunchy Asian Slaw with ramen noodle #recipe is a coleslaw variation that will not disappoint. Easy to prepare with an outstanding blend of flavor.

This Crunchy Asian Slaw is one side that will not disappoint. When my mother’s cousin made it for a lakeside party a couple of summers ago, my hubby and I went back for seconds. The recipe is one that has many variations online, but this is the one we have been using. The cool cabbage paired with the crunch of the almonds and ramen and the bite of the vinegar and scallion, makes an outstanding blend of flavors. The recipe is easy enough that you can be preparing the slaw while the grill heats. Best of all, this is a great side to bring to a summer party. Simple and satisfying, just what summer meals are all about.

Crunchy Asian Slaw

This Crunchy Asian Slaw with ramen noodle will not disappoint. It's easy to prepare with an outstanding blend of flavor.

Course:  Appetizer
Prep Time:  10 minutes
Cook Time:  10 minutes
Total Time:  20 minutes
Servings:  2


For the slaw:

  • 1 head green cabbage or one 16-ounce bag of coleslaw mix
  • 6-8 stalks scallion chopped finely
  • 4-6 Tablespoons sesame seeds
  • 2 ounces slivered almonds
  • 2 packages ramen noodles uncooked 3-oz packages, seasoning packets discarded

For the dressing:

  • 4 Tablespoons sugar
  • 6 Tablespoons rice wine vinegar
  • 1 cup peanut oil
  • salt and pepper to taste


  1. Chop cabbage and scallion.
  2. Toast almonds in a small pan on the stove, adding sesame seeds toward the end. (Sesame seeds toast quickly!)
  3. Place ramen noodles in a paper bag and smash with a rolling pin (or the back of your hand).
  4. Whisk sugar into vinegar to dissolve. Slowly pour in oil while whisking. Add salt and pepper to taste.
  5. Toss cabbage, scallion, almonds, sesame seeds and ramen together with dressing.

Recipe Notes

If taking to someone’s house, assemble all but ramen. If there are leftovers, they will keep one day, but the ramen will be soft. I like to add purple cabbage to mine, but add what is on hand or you prefer.

Some Other Summer Favorites

Don’t miss this inspired collection of recipes for the grill, and a delicious round-up of vegetarian cookout ideas!