Asian Coleslaw with Ramen Noodles Recipe
Serve this Asian Coleslaw with Ramen Noodles Recipe all season long—it’s crisp, tossed in a tangy-sweet vinaigrette, and comes together in 20 minutes for picnics, cookouts, or simple lunches.
Servings: 4 servings
Calories: 613kcal
Ingredients
- 1 large chicken breast seasoned with salt and pepper
- 1 (3 oz) package ramen noodles crumbled, (no seasoning packet)
- 1/4 cup almonds thinly sliced
- 3 tbsp sunflower seeds roasted
- 1 tbsp sesame seeds
- 1 (10 ounce) bag broccoli slaw
- 1/2 small green cabbage chopped
- 2 green onions sliced
- 1 carrot julienned
- 1 tbsp cilantro chopped
For the Vinaigrette
- ½ cup vegetable oil OR canola oil
- 1/4 cup rice vinegar
- 1/4 cup hoisin
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground ginger
Instructions
- OPTIONAL: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Spread the crumbled ramen noodles, sliced almonds, and sesame seeds on a baking sheet. Place in the oven and bake for 5–7 minutes or until the mixture is slightly toasted and golden brown. Remove and toss with the sunflower and sesame seeds; set aside.
- Place a medium skillet over medium heat. Add a drizzle of olive oil, then sear and cook the chicken until it reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Transfer to a cutting board and allow to rest for 5 minutes before chopping.
- In a large bowl, combine the broccoli slaw, cabbage, green onion, carrot, and cilantro. Add the cooled chicken and top with the ramen mixture.
- In a bowl or jar, whisk together the ingredients for the dressing. Pour over the salad, toss, and serve immediately OR refrigerate for 2–4 hours before serving, which will allow the vegetables to absorb the dressing.
Notes
-Toasting the almonds and ramen in a 400 degrees Fahrenheit (204 degrees Celsius) oven for a few minutes brings out deeper flavor and makes a big difference in the overall taste of the salad.
This Asian Coleslaw Ramen Noodles is best enjoyed fresh, but it can be made ahead and stored in the refrigerator. Once tossed with dressing, it will stay good for up to 2 days in an airtight container.
If you want to keep it longer, STORE the salad and dressing separately—this way, the cabbage and noodles stay crisp. The dressing itself will last up to a week chilled. Freezing is not recommended for this recipe, as the vegetables and noodles will lose their texture and turn soggy. This side dish is meant to be served cold or at room temperature.
Nutrition
Serving: 4serving | Calories: 613kcal | Carbohydrates: 25g | Protein: 19g | Fat: 50g | Saturated Fat: 7g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 1172mg | Potassium: 613mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2726IU | Vitamin C: 36mg | Calcium: 127mg | Iron: 3mg
