Crunchy Coleslaw with Ramen Noodles and Almonds
Sneak Preview: This crunchy coleslaw is made with bagged slaw mix, toasted almonds, sesame seeds, and crushed Ramen noodles, then tossed with a sweet-and-sour vinaigrette just before serving. Ready in about 15 minutes and stays crisp for potlucks and cookouts.
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Coleslaw can stir up strong opinions—creamy or vinegar-based, sweet or tangy. This one skips the mayo and goes all-in on crunch: toasted almonds, sesame seeds, and crushed Ramen noodles tossed with coleslaw mix and a sweet-and-sour vinaigrette.
It’s my daughter-in-law’s go-to for family gatherings, and it’s earned a permanent spot in our potluck rotation.
Ingredients & Substitutions
COLESLAW MIX: Any bag with cabbage and carrots works; broccoli slaw is fine too.
RAMEN NOODLES: Chicken-flavored is traditional—use the seasoning packet in the dressing. Chicken-flavored is traditional and provides seasoning for the dressing. No seasoning packet? Substitute ½ teaspoon salt plus a pinch of garlic or onion powder, but expect a milder flavor.
ALMONDS: Use sliced or slivered; toast for flavor. Sub chopped peanuts or sunflower seeds
SESAME SEEDS: Adds nutty flavor—be sure they’re fresh. Substitute sunflower seeds, chopped peanuts, or leave them out in a pinch
SUGAR: Balances the tang in the dressing.
VEGETABLE OIL: Avocado, canola, or any mild-flavored oil.
VINEGAR: White, apple cider, or rice vinegar all work.
BLACK PEPPER: Adds mild bite to balance the sweetness.
Step-by-Step Instructions for Making “Crunchy Coleslaw”
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
The key to great texture is keeping everything separate until the last minute—here’s how it comes together.
Tips That Make a Difference
- Toast faster in the microwave: Almonds and sesame seeds toast evenly in 1–1½ minutes with no pan to wash. (I use this method for nuts, seeds, and even oatmeal.)
- Cool before packing: Warm nuts/seeds can soften the noodles (and make the whole bowl a little steamy).
- Make dressing in a jar: Shake to mix, store, and transport without leaks.
Crunchy Coleslaw Recipe with Ramen and Almonds
Video
Ingredients
- 2 tablespoons granulated sugar
- ½ cup (109 g) vegetable oil I use avocado oil
- 3 tablespoons (43 g) white vinegar
- 1 packet seasoning from the noodle package
- ½ teaspoon black pepper
- 2 tablespoons sesame seeds
- ½ cup (46 g) almonds, sliced or slivered
- 1 3-ounce package (85 g) chicken-flavored Ramen noodles
- 1 14 to 16-ounce (425 g) bag of coleslaw mix
Instructions
- Make the dressing: Mix 2 tablespoons granulated sugar, ½ cup (109 g) vegetable oil, 3 tablespoons (43 g) white vinegar, 1 packet seasoning from the noodle package, and ½ teaspoon black pepper together to make the dressing. Use a small container you can shake to mix to make it easier to transport later.
- Toast nuts and seeds: Toast 2 tablespoons sesame seeds and ½ cup (46 g) almonds, sliced or slivered. (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.
- Crush noodles: Put 1 3-ounce package (85 g) chicken-flavored Ramen noodles into a quart-size zippered plastic bag. Use a rolling pin to crush. Store in a bag until ready to assemble the salad.
- Pack to go (if needed): Place 1 14 to 16-ounce (425 g) bag of coleslaw mix into a salad bowl. Cover with plastic wrap. Bring salad dressing container, nuts, and crushed Ramen noodles with you to wherever salad will be eaten.
- Assemble just before serving: Add nuts, Ramen noodles, and dressing to the bowl of coleslaw. Toss thoroughly and serve immediately for best texture.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Serving Suggestions
This crunchy coleslaw pairs well with burgers, barbecue, or grilled chicken. Fill out the menu with hearty baked beans for cookouts, a classic potato salad for picnics, or a simple strawberry dessert that feeds a crowd.
Final Thoughts
If you love coleslaw with bold flavor and serious crunch, this one’s worth adding to your rotation. It’s always a hit at gatherings—and I rarely bring home leftovers.
— Paula, Home Economist
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Email me: Paula at saladinajar.com — photos help!
I served this with the pan-fried chicken tender recipe you suggested. While the chicken was a great success, the salad not so much. I enjoyed the crunch of the uncooked ramen noodles, but I was out-voted 2 to 1! You can’t please everyone! Thus, only 4 stars! (I would give it 5)
So true. In my book, the cook trumps all!
Okay, had the left overs tonight with a barley casserole. Somehow the noodles had softened but the salad still had a crunch. Now two of the three of us enjoyed it. Some people are just hard to please! There was also a “tang” to the salad which was very pleasant. I’ll do this again, but I’m going to try V’s idea of roasting the noodles. Definitely a 5 star recipe.
Have you ever tried toasting the ramen for this salad? Besides taste, it also adds some color.
Hi V,
No, I haven’t. But I love the idea. Thanks so much for sharing.
Crunchy Coleslaw is really perfect for holiday. This sort of recipe has a lot of nutrients since it is made up of a lot of vegetables. Love to try this one.
I am crazy for coleslaw… but only the kind without mayo! I like the tangy freshness and the crunch. My sister makes one like this with chopped cooked chicken so that it makes a nice main dish salad. Aren’t you so happy that Summer is almost here?
Funny… I just had this exact salad for lunch today! 🙂 When I’m having it for a meal, I add half lettuce and half cabbage and then today, tuna. Equally delicious with chicken or really any protein of your choice. A yummy classic in our house! Thanks for spreading the joy!
I’m so sorry, Dona. You were right. I corrected the instructions. Thank-you so much for taking the time to write me about it. Hope it turned out deliciously for you.
I’ll take this variety of coleslaw. I’ve tried to like the traditional stuff for the last 18 years since we moved to the South but I think I really have to be in the mood for it because sometimes it good while others I can’t swallow :). I have tried this type and I do like the crunch factor from the nuts, slaw and noodles!
Crunchy Coleslaw is really perfect for holiday. This sort of recipe has a lot of nutrients since it is made up of a lot of vegetables. Love to try this one.
I am crazy for coleslaw… but only the kind without mayo! I like the tangy freshness and the crunch. My sister makes one like this with chopped cooked chicken so that it makes a nice main dish salad. Aren’t you so happy that Summer is almost here?
Our household needs the nutrition goodies cabbage brings, so I was eager to try this one!
I left out the sesame seeds and nuts (hubby doesn’t eat them) and added apple and radish instead. It was a big hit (even with my one year-old) and it will become a mealtime staple.
Thanks for posting it.!
Vanessa,
Love your substitutions. Don’t you love it when you find something your kids like to eat? Thanks for coming back to tell me about it.
I have a similar recipe from my late mother-in-law. It has soy sauce in addition to the oil and vinegar. I mix the sugar with the soy sauce, oil and vinegar and briefly nuke it so that the sugar dissolves. I also add about 1 tsp. of sesame oil to amp up the Asian flavors.
If you store the noodle/nut/seed mixture and the dressing separately in the refrigerator, you can just toss this together when the mood strikes. It keeps forever. I have also seen variations where chicken and mandarin oranges are added to make it a main dish.
I do enjoy a bit of slaw every now and again. Love the look of yours, especially with the almonds and noodles mixed in.
Love anything with Ramen noodles! These ingredients are “clean” and not overburdened with a heavy dressing.
I’ve had something similar and can almost eat myself silly on this stuff! I love your idea of taking all the ingredients separately and then putting together at the last minute!
I’m hungry for it right now!
OK – I instantly love this although I’ve never eaten it. And yes, cole slaw for me is always rather uninspired, but it seems like something I feel obligated to serve, especially when I’m doing my pulled pork.