Ramen Coleslaw/Cabbage Salad

READY IN: 5mins
Recipe by spatchcock

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!

Top Review by Chef Freckles

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!

Ingredients Nutrition

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

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