This Ramen Coleslaw relies on the crunch of sunflower kernels and the snap of fresh vegetables to stand out at any table.
Why This Ramen Coleslaw Works
This recipe succeeds because it balances textures perfectly. By toasting the noodles in butter, you get a rich, nutty base that holds its own against the vinegar-forward dressing.
It is a straightforward salad that relies on pantry staples, making it a reliable choice when you need a side dish that feeds a crowd.
Ingredient Notes
Ramen Noodles: Use a standard 3-ounce package and discard the seasoning packet, as you only need the noodles themselves.
Napa Cabbage: This variety is essential for its delicate, crunchy leaves which hold the dressing well without becoming soggy too quickly.
Sunflower Kernels: These add a necessary earthy crunch that complements the toasted noodles.
Ramen Coleslaw
Ramen Coleslaw
This crunchy slaw features toasted ramen noodles and sunflower kernels tossed in a tangy dressing. It is a perfect side dish for potlucks and summer gatherings.
13 oz package ramen noodles, broken into pieces (seasoning packet not used)
Salad
1head Napa cabbagechopped
4spring onionsdiced
Dressing
1/2cupvinegar
1/2cupvegetable oil
2tablespoonswhite sugar
2tablespoonssoy sauce
Instructions
In a large skillet, melt the butter over medium heat.
Add the sunflower kernels and broken ramen noodles, and stir-fry for 3 to 5 minutes.
Remove from the heat and transfer the mixture to a large salad bowl.
Set aside to cool.
Add the Napa cabbage and spring onions to the bowl with the noodle mixture.
In a separate bowl, combine the sugar, vinegar, vegetable oil, and soy sauce.
Whisk until the sugar has dissolved.
Pour the dressing over the salad and toss to coat.
Keyword Ramen Coleslaw
Tima’s Tips
For the best crunch, toss the salad with the dressing just before serving, since the noodles soften as they sit.
Variations
Add a teaspoon of toasted sesame oil to the dressing for a nuttier flavor.
Toss in a handful of shredded carrots for extra color and sweetness.
Sprinkle with toasted sesame seeds for an added layer of texture.
Storage
Store any leftovers in an airtight container in the refrigerator. Note that the noodles will lose their crunch the longer they sit in the dressing, so it is best eaten within a few hours of preparation.
Common Questions I Get
Can I make this Ramen Coleslaw ahead of time?
You can prep the components ahead of time, but wait to toss the salad with the dressing until right before you serve it to keep the noodles crunchy.
Do I use the seasoning packet from the ramen noodles?
No, the seasoning packet is not used in this recipe.
What kind of vinegar works best for this dressing?
Standard white vinegar or apple cider vinegar both work well to provide the necessary tang for this salad.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
