Ramen noodle coleslaw features plenty of crunch from the uncooked ramen noodles and almonds. The simple dressing adds big flavor but comes together with just a few ingredients. This easy side dish is perfect for potlucks or make some to serve with whatever you put on the grill.

Large serving bowl filled with coleslaw mix of cabbage and broccoli with bits of crunchy ram noodles and slivers of almonds in a light dressing.

Making this ramen slaw is all prep and no cooking. It really doesn’t get any easier to make a tasty dish with lots of texture.

Because you start with a bag of coleslaw mix and a bag of broccoli slaw, it is loaded with veggies. But, you don’t have to do the chopping and shredding yourself.

The mixture of the two ensures you will maintain great texture even after the salad sits for a while. However, you can use all coleslaw if you can’t find the broccoli slaw mix at the store.

Carlee’s Tips and Tricks

If you like your cabbage a little more wilted in coleslaw, go ahead and dress the veggies ahead of time. Cover the bowl and put it in the refrigerator.

Stir the slaw and add the ramen and the almonds when you are ready to serve. That way, they will still have a great crunch.

Ingredients including broccoli slaw mix, coleslaw mix, ramen noodles, slivered almonds, soy sauce, olive oil, sugar, and rice vinegar ready to be made into ramen slaw.

Large mixing bowl with broken up ramen noodles, coleslaw, and broccoli slaw inside.

The ramen will stay crunchy for about 30 minutes after being in the dressing. So, if you don’t plan to eat it all in one sitting, I would add the noodles to just the part you think you’ll eat.

The leftovers will keep in the fridge for several days, but the texture is much different if the noodles are soft. It will still taste good, just have a different eating experience.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

If you want to toast the ramen in a little bit of butter, you can. We love how that tastes in napa salad with ramen noodles, but I decided to keep it simple and oven free here.

Possible Substitutions and Additions:

We like this ramen slaw recipe just as it is written. It is super simple and really tasty. However, there are a ton of things you could add to make it your own.

Sunflower seeds or some sesame seeds would add to the nutty flavor and crunch.

Mandarin oranges are a popular addition in salads like these. Just drain a can and toss them in.

Green onions would add a pop of bright green and a nice mild onion flavor to the mix.

Small bowl of homemade soy vinaigrette next to bowl of slaws and ramen noodles, ready to be mixed together.

Large serving bowl of ramen noodle coleslaw with two smaller bowls of slaw in the background, ready to eat.

A teaspoon of sesame oil in the dressing would add depth and more nuttiness.

You could use honey in place of the granulated sugar in the dressing.

The best thing about salads is there is no right or wrong. So, feel free to make it your own.

5 from 9 ratings

Ramen Noodle Coleslaw

Author: Carlee

Servings: Servings

Ramen noodle coleslaw is loaded with crunch from uncooked ramen noodles and almonds, plus a simple dressing that delivers big flavor with just a few ingredients. Start with a bag of coleslaw mix and broccoli slaw. There's no chopping, no cooking, just a seriously tasty side dish. It's perfect for potlucks or alongside anything hot off the grill.

Prep: 10

Cook: 0

Total: 10

Ingredients

Instructions

In a large bowl, combine the 14 ounces bagged coleslaw mix and 12 ounces bagged broccoli slaw mix.
In a separate bowl, add ½ cup olive oil, 1 Tablespoon granulated sugar, 1½ Tablespoons soy sauce and ¼ cup rice vinegar. Mix well and pour over the slaw. Mix well with a large spoon.
Break 2 packages ramen noodles into bite sized pieces and add to the bowl.
Add ¼ cup slivered almonds and toss until thoroughly combined.