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.

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.