Asian Coleslaw Quick, Light + Refreshing
Asian Coleslaw Quick, Light + Refreshing
Easy Asian Coleslaw is filled with crumbled crunchy ramen noodles and topped with a light and delicious Asian dressing!
I like to serve this Asian coleslaw with Chinese lemon chicken, grilled honey mustard chicken, or steak over rice. It’s light to wear and a perfect side dish.
What is Chinese coleslaw?
You’ve probably seen recipes like this on Pinterest before – Asian coleslaw, Chinese coleslaw, oriental coleslaw – what the heck is that? I’ll tell you what it’s not. This is not your typical soggy, mayo-based salad served as a side dish to a fried chicken combo meal.
It’s actually pretty light and refreshing with some deliciously crunchy ingredients! Ramen noodles, sliced ​​almonds, and soy sauce give this coleslaw an oriental flavor, hence the name. If you’ve ever had a salad with ramen noodles, you know they add a crunchy and delicious flavor to the dish.
This recipe is easy to put together and is one of our favorite side dishes/salads to make for the holidays, BBQ or parties. It’s always a hit, and because it’s light, people often eat it in multiple servings. It takes coleslaw to a whole new level and is a great summer recipe to try.
How to Make Asian Coleslaw
As I mentioned before, this recipe only takes a few minutes to make, which is why it’s a great side dish for parties and gatherings.
Hand-Pulled Noodle. Divide the ramen noodles into small pieces and place them in the pan. Add ½ cup butter, almonds and sunflower seeds. Cook over medium-low heat for about 8-10 minutes.
combine. In a large bowl, combine coleslaw, ramen mixture and cooked chicken pieces.
dressing. Combine rice vinegar, sugar, olive oil, soy sauce, and mustard in a small bowl to make dressing.
Serve. Add the dressing to the coleslaw and toss to combine. Refrigerate and enjoy! It’s that simple! You can make it a few hours in advance and keep it in the refrigerator until you’re ready to serve. It will keep in the refrigerator for a while without getting soggy.
notes: You can add shrimp or char siew instead of chicken, this is Asian BBQ pork
Tips + Storage Information
- i used a Wrap Coleslaw Chopped cabbage and carrots are included, but you can use any packet of regular coleslaw you can find. Another option is to make your own. Just shred the cabbage, then add some purple cabbage and shredded carrots to 16 oz.
- i only buy Cubes of Ramen Soup Such as the Maruchan brand. It doesn’t matter what flavor you get because you won’t be using flavor packs.
- use shredded/shredded roast chicken As a shortcut to cooking your own chicken.
- get more colors Add purple cabbage chips
- for a delicious salad dressing Consider adding some lemon/lime juice
To prepare in advance, Prepare ingredients 1-2 days in advance. shop Store ingredients in separate airtight containers in the refrigerator. (Ramen and seeds do not need to be refrigerated). Warm ramen noodles with butter and seeds 1-2 hours before serving. Whisk all the ingredients together and enjoy!
shop Leftovers cover in the refrigerator for 2-3 days. Just keep in mind that the ramen will be soft. If you have another wrap, then you can add fresh ramen noodles to make your leftovers more crunchy.
Check out more of our favorite Asian salad recipes, including:
course salad, side dish
Chinese food
Prep time 5 minutes
Cook Time 8 minutes
Total time 13 minutes
Serving Size 4
Calories 1034 kcal
by Lil’ Luna
- 2 packs of ramen noodles without seasoning
- 1/2 cup butter
- 1 cup sliced ​​almonds
- 1/2 cup sunflower seeds
- 1 1/2 cups chicken cooked and diced
- 1/3 cup rice vinegar
- 2/3 cup sugar
- 1/3 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon mustard (optional)
- 1 package coleslaw
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Divide the ramen noodles into small pieces and place them in the pan. Add ½ cup butter, almonds, and sunflower seeds and cook over medium-low heat for 8-10 minutes.
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In a large bowl, add coleslaw, ramen mixture and chicken.
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Make the dressing by mixing rice vinegar, sugar, olive oil, soy sauce and mustard in a small bowl.
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Add the seasoning and mix well. Serve with coleslaw.
Recipe adapted from Jan D’atri.