Thanks to my daughter-in-law for introducing our family to this Crunchy Coleslaw. It shows up at almost every holiday celebration. Well-suited for any time of the year, but particularly welcome in the spring or summer.
Do you like your slaw tart or sweet?
The whole subject can be polarizing. Some like it tart contrary to those who like it sweet. Some prefer it with onions, others not. Still, others want mayonnaise in the dressing while some resist the white stuff.
If you’re like me and often ask, “What can I substitute for coleslaw?” when you go out to eat, you should try my daughter-in-law’s Crunchy Coleslaw. It isn’t the traditional recipe, which may be why I love it. So does the rest of our family.
My daughter-in-law, Susie, claims the recipe comes from her family cookbook. According to her, the notes say it is from “Mom Alexander.” She is Susie’s Aunt Julie’s mother-in-law and passed away a couple of years ago. It looks like her memory will live on every time this recipe shows up at a family gathering.
Moral of the story? Share your best recipes if you want to be remembered fondly for years to come. At least that’s my philosophy.
So, here’s the Cliff notes on this version of coleslaw: slightly sweet-and-sour dressing, no onions, no mayonnaise, sliced cabbage, and LOTS OF CRUNCH from the Ramen noodles and almonds!
Warning: This coleslaw doesn’t keep well. Fortunately, that’s not a big deal because I doubt you’ll have any leftovers.
It’s best when mixed shortly before serving and eaten before the noodles absorb moisture from the dressing and lose their crunch.
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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
- 2 tablespoons sugar
- 1/2 cup vegetable oil (I use canola)
- 3 tablespoons white vinegar
- 1/2 teaspoon black pepper
- 2 tablespoons sesame seeds
- 1/2 cup almonds (sliced or slivered)
- 3 ounce package chicken-flavored Ramen noodles (including the seasoning packet)
- 1 14-ounce bag coleslaw mix
- Mix sugar, oil, vinegar, and pepper together to make dressing. Use a small container you can shake to mix to make it easier to transport later.
- Toast sesame seeds and almonds. (I do this in my microwave for 1-1/2 minutes on a paper plate. Stir once.) When cooled, put into a zippered plastic bag if not eating immediately.
- Put whole brick of Ramen noodles with seasoning packet into a quart-size zippered plastic bag. Use a rolling pin to crush. Store in bag until ready to assemble salad.
- Place coleslaw into salad bowl. Cover with plastic wrap. Bring salad dressing container, nuts, and crushed Ramen noodles with you to wherever salad will be eaten.
- Just before it's time to eat, add nuts, Ramen noodles, and dressing to the bowl of coleslaw. This recipe is best fresh and crunchy.
Nutrition Information:Yield: 10 servings Serving Size: 1 serving
Amount Per Serving: Calories: 278 Total Fat: 23g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 11mg Sodium: 330mg Carbohydrates: 15g Fiber: 2g Sugar: 7g Protein: 5g