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    You are in: Home / Recipes / Ramen Coleslaw/Cabbage Salad Recipe
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    Ramen Coleslaw/Cabbage Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    spatchcock's Note:

    I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!

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    Units: US | Metric

    • 59.14 ml sesame seeds
    • 78.07 ml sliced almonds
    • 1 head cabbage, finely chopped (I've used bagged broccoli slaw you can find in some grocery stores in place of this ingredient)
    • 6 green onions, sliced thin
    • 2 (170.09 g) package ramen noodles, original flavor
    • 158.51 ml oil
    • 29.58 ml water
    • 59.14 ml cider vinegar (I've used rice wine vinegar in place of this(just adjust sugar and salt to taste)
    • 14.79 ml sugar
    • salt and pepper


    1. 1
      Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
    2. 2
      Watch carefully, they can burn quickly.
    3. 3
      Mix cabbage and green onions in a large bowl.
    4. 4
      Crush ramen noodles in the package.
    5. 5
      Open and remove broth packets.
    6. 6
      To make dressing, mix oil, water and vinegar in a jar with a tight lid.
    7. 7
      Add sugar and 1 packet of broth.
    8. 8
      Shake well.
    9. 9
      Taste, and add more sugar, as well as salt and pepper.
    10. 10
      Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
    11. 11
      Pour on dressing and toss well.
    12. 12
      Serve immediately.

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    Ratings & Reviews:

    • on June 06, 2010

      I made this with half of a really large head of cabbage - finely shredded, 4 cooked chicken breasts, shredded into large pieces, a handful of baby carrots shredded with the cabbagei n the food processor, and the addition of dark sesame oil (1T) to our double batch of this recipe. I also added 2 cups of fresh sweet peas, just thawed from the freezer. We used the resulting chicken ramen coleslaw to stuff whole wheat mini pita bread halves, and it was a hit with the whole family, adult and children. I found I only had 1/4 cup vinegar so I added the 1/4 cup of lemon juice to the second batch of the dressing, and it was still delicious. A good recipe to adjust to what's in your refrigetator or your garden!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2013


      I reduced the oil slightly and completely forgot to add the almonds. It was still a hit. In the future, might add chicken breast and julienned carrots as a previous poster suggested. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2010


      This is a pot-luck and dinner hit! I alter the recipe by not using sesame seeds or green onions and I use sunflower seeds instead of sliced almonds. I also add diced roasted chicken. Over all, an awesome recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Ramen Coleslaw/Cabbage Salad

    Serving Size: 1 (148 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 343.4
    Calories from Fat 235
    Total Fat 26.1 g
    Saturated Fat 4.4 g
    Cholesterol 0.0 mg
    Sodium 269.8 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 3.8 g
    Sugars 6.1 g
    Protein 5.4 g

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