Ramen Noodle Coleslaw
There's something deeply suspicious about a salad that's more popular than the main course, but here we are. This coleslaw has been dominating church potlucks and office parties since the '90s, and nobody talks about it because we're all too busy secretly going back for thirds. The genius is in the raw ramen noodles—they add this satisfying crunch that makes regular coleslaw seem like it's missing something important. Those toasted almonds and sunflower seeds are doing their part too, creating this whole symphony of textures that keeps your mouth interested. The dressing hits that perfect sweet-tangy balance that makes you want to drink it straight from the bowl, which would be weird, so don't do that. But seriously, this is the kind of dish that makes people ask for the recipe while pretending they're just being polite. It's cheap, it feeds a crowd, and it tastes way better than it has any right to, which is basically the holy trinity of potluck success.
Crack and tangle bright—Dressing hums with sugar tang—Cabbage sings in shards
Let Me Tell You...
"You're putting what in the coleslaw?" My aunt Linda stared at me like I'd just suggested adding motor oil to the potato salad.
She was standing in my kitchen, arms crossed, watching me crush up a package of ramen noodles with the kind of disapproval usually reserved for people who put pineapple on pizza. "Raw noodles, Linda.
Trust the process." But she wasn't having it.
This was the same woman who once brought a Jell-O mold with suspended fruit to Thanksgiving and acted like she'd invented fine dining.
Yet here she was, questioning my coleslaw innovations like some kind of culinary purist.
The thing is, I'd been making regular coleslaw for a long time, and it was fine.
Perfectly adequate.
The kind of side dish that people eat because it's there, not because they're excited about it.
But then my neighbor mentioned this weird recipe her mom used to make with raw ramen noodles, and something clicked.
Why shouldn't coleslaw have some actual texture?
Why shouldn't it make you want to keep eating it instead of just tolerating it?
Linda kept shaking her head as I mixed the dressing, muttering something about "kids these days" and "perfectly good vegetables."
But here's what happened when I brought that coleslaw to the family barbecue: Linda went back for seconds.
Then thirds.
Then she cornered me by the dessert table and demanded the recipe, whispering like we were exchanging state secrets. "Don't tell anyone I asked," she said, glancing around to make sure no one was listening.
The raw ramen noodles had transformed this basic side dish into something people actually fought over.
The crunch was addictive, the sweet-tangy dressing made everything sing, and suddenly everyone was asking what made it so different.
The best part?
Watching Linda serve "her famous coleslaw" at the next family gathering, acting like she'd been making it for decades.
She even had the nerve to give me cooking tips about it.
But I didn't mind.
Sometimes the best recipes are the ones that make people abandon their food snobbery and just admit that weird combinations can be absolutely perfect. Raw ramen noodles in coleslaw isn't traditional, but neither is putting marshmallows in sweet potatoes, and we all pretend that's normal.
At least this one actually improves the dish instead of just making it Instagram-worthy.
Ingredients
- 1 pack ramen noodles (dry, crushed, seasoning packet discarded)
- 4 cups shredded cabbage
- 2 medium carrots, julienned
- 1/4 cup green onions, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup slivered almonds
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Kosher salt and black pepper, to taste
Preparation
- Crush ramen noodles and toast in a dry skillet over medium heat until lightly golden and fragrant; set aside to cool.
- In a small bowl, whisk together rice vinegar, sugar, vegetable oil, and soy sauce until sugar dissolves.
- In a large mixing bowl, combine shredded cabbage, julienned carrots, green onions, sunflower seeds, and slivered almonds.
- Pour dressing over the slaw and toss to combine.
- Just before serving, fold in the toasted ramen noodles to preserve their crunch.
- Serve topped with your choice of toppings: dried cranberries, mandarin oranges, sesame seeds, crispy wonton strips, cilantro, sliced red chili, and crumbled feta if desired.
Chef's Tips
- Toast crushed ramen noodles until golden and fragrant, then cool completely before adding to prevent wilting.
- Add toasted ramen just before serving to maintain maximum crunch and prevent sogginess.
- Variation: Add dried cranberries, mandarin oranges, or toasted sesame seeds for different flavor and texture combinations.
Serving Suggestion
Serve chilled at picnics, barbecues, or potluck dinners alongside grilled meats and corn on the cob for classic American summer dining.