Crunchy Coleslaw Recipe with Ramen and Almonds

Try this slightly untraditional coleslaw with a sweet-and-sour dressing, almonds, and Ramen noodles. It's full of flavor and crunch.

10 servings

Prep Time 15

Total Time 15

Make the dressing: Mix 2 tablespoons granulated sugar, ½ cup vegetable oil, 3 tablespoons 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 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 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 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.

Make ahead: Keep all components separate. Mix just before serving to keep the crunch.