Asian Ramen Coleslaw Recipes

MOM'S ASIAN RAMEN COLESLAW

Steps:

• In a skillet, toast the almonds in the butter. Set aside.
• Crush the Ramen noodles and combine with the cabbage, green onions, toasted almonds, and sunflower seeds.
• In a small bowl, combine the soy sauce, vinegar, oil, and seasoning packet from the Ramen noodles.
• Pour dressing mixture over coleslaw before serving.
• Keep coleslaw refrigerated until serving! Enjoy!

ASIAN RAMEN COLESLAW

Steps:

• Crush ramen noodles into small pieces in the unopened package by hand. Open the package and set the flavoring mix aside.
• Heat butter over medium heat. Add crushed ramen and keep tossing to coat with butter. When it starts to brown, slowly add 1/3 cup of water to soften the noodles.
• When the water is mostly evaporated, add almonds and sesame seeds. Stir often to prevent burning. When almonds and sesame seeds begin to brown, add the ramen flavoring mix and mix. Remove from heat and immediately transfer to a bowl to let it cool.
• Whisk together all the dressing ingredients. Set it aside.
• Mix shredded cabbage, green onion, and red pepper. Add the cooled ramen and dressing. Mix and serve.

CRUNCHY RAMEN COLESLAW

Steps:

• Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
• Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

ASIAN RAMEN COLESLAW

Steps:

• Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
• Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
• Pour dressing over salad mixture.

RAMEN COLESLAW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

RAMEN SLAW

Steps:

• Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.

ORIENTAL RAMEN BROCCOLI COLESLAW

Steps:

• Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
• Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
• In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
• Toss before serving.

ASIAN COLESLAW LIGHT

Steps:

• Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
• Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

ORIENTAL RAMEN COLE SLAW SALAD

Steps:

• For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
• In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
• Pour dressing mixture over salad and toss well to coat.
• Cover and let it sit for 2 to 3 hours in the fridge.
• Enjoy!

CRUNCHY ASIAN RAMEN COLE SLAW

Steps:

• Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
• Melt 1 stick of butter.
• While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
• Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
• Shred 1/2 of the head of cabbage and set aside.
• When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.