Crunchy Asian Slaw with Ramen Noodles

Napa cabbage coleslaw often gets passed over at the potluck table, but this version earns its own following. This Asian slaw combines shredded Napa cabbage and green onions with ramen noodles and slivered almonds toasted in butter, all tossed in a tangy vinegar dressing spiced with ginger and Worcestershire. The toasted noodles hold their crunch even after the dressing is added, making this slaw noticeably different from versions that go limp within an hour. It comes together in 25 minutes and holds up well at potlucks, picnics, or as a weeknight side.

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Why this recipe is so good for potlucks

This Asian ramen slaw is built around two things that set it apart from a standard creamy coleslaw: a vinegar-based dressing that coats without waterlogging, and ramen noodles toasted in butter until golden and sealed. The result is a salad with layers of texture, a bright flavor profile, and a lasting crunch.

Napa cabbage is the right choice here. It is milder and more tender than green cabbage, which means it absorbs the dressing without becoming tough or overpowering the other flavors. Green onion tops add a fresh, mild bite that finishes each forkful cleanly.

This recipe works equally well as a side dish for grilled meats, a topping for tacos, or the base of a main-course chicken salad. It is also forgiving with substitutions and add-ins, making it a useful foundation recipe for cleaning out whatever is left in the vegetable drawer.

Ingredients you will need

The pleasing crunch in this Asian cole slaw comes from ramen noodles and almond slivers. Here’s what you need:

For the Slaw:

• Napa cabbage – Provides the crisp foundation with a milder, sweeter flavor than regular cabbage
• Green onions – Adds a mild, fresh onion flavor without overpowering the dish
• Ramen noodles – Create the signature crunch and absorb the flavorful dressing
• Slivered almonds – Contribute a nutty flavor and additional texture contrast
• Butter – Helps toast the noodles and adds rich flavor

For the Dressing:

• Red wine vinegar – Provides the tangy acid base for the dressing
• Vegetable oil – Balances the acidity and helps coat ingredients evenly
• Granulated sugar – Balances the acidity with the necessary sweetness
• Worcestershire sauce – Adds depth and umami flavor to the dressing
• Ground ginger – Provides warm, spicy notes characteristic of Asian cuisine
• Dry mustard – Adds subtle heat and helps emulsify the dressing
• Salt and pepper – Enhances and balances all other flavors

How to Cut Cabbage for Slaw

1. Using a sharp knife, slice a head of cabbage in half, then cut each half into quarters.
2. Cut away the cabbage core in a triangular shape.
3. Slice in quarter-inch pieces by going from right to left on a cutting board. If you are left-handed, move in the opposite direction.
4. You can use a food processor or a mandolin, but slicing with a sharp knife is quick, and clean-up is easier.

How to Make Asian Slaw

1. Slice the cabbage into 1/4-inch slices, and slice the green onion tops.
2. Toast the ramen noodles in melted butter.
3. Add the noodles and almonds to the salad, then toss well.
4. Combine the dressing ingredients, whisking thoroughly.
5. Add the dressing to the salad and toss. 

Recipe Notes and Tips

• Since you only use the green part of the onion, set aside the white portion for another recipe.
• When mixing the dressing, try using a dressing shaker or a mason jar. This makes mixing the ingredients so much easier. You can shake it until combined and store it in the container when you are done.
• It helps to smash the noodles while in the package.
• If you don’t cook the ramen, the dressing will soften them just a tad. But sautéing the noodles in butter adds a little flavor and helps seal them so they don’t soften too quickly.
• Use ginger paste in a tube.
• If you are making this ahead, it’s best to keep the ramen separate and toss it in just before serving to preserve crunch.

Add-Ins and Substitutes for Asian Cabbage Slaw

This is a basic slaw recipe that can be used as a foundation for your creations. Here are some ideas:

• If short on time, you could opt for one of those pre-shredded gourmet slaw mixes.
• Use green cabbage instead of Napa cabbage.
• If you want to avoid the sugar calories, substitute Equal or Splenda for the sugar. 
• You might like to add a tablespoon of soy sauce to the dressing.
• This Asian slaw recipe is also the perfect way to take care of all those leftover vegetables in the fridge – that remaining cabbage half, red cabbage, the stray parsnip or carrot, or the leftover green or red bell pepper.
• Add turnips, kohlrabi, jicama, radishes… pretty much anything crunchy!
• As an optional topper, you could use toasted sesame seeds or peanuts.
• Add some water chestnuts for a little sweetness, or mandarin oranges.
• If you like a bit of spice in your Asian-style salad, add some chopped chilis.
• Add fresh herbs like cilantro and parsley.
• Use fried wonton strips instead of the noodles.

What to serve with Asian ramen slaw

This easy Asian slaw with Napa cabbage pairs perfectly with any prepared Asian dish featuring chicken, fish, pork, or tofu.

It’s a great Asian-style slaw to stuff into tacos, use as a burger topping, add to Buddha bowls, or serve with chicken satay skewers.

Make a main-course Asian chicken salad by adding shredded chicken.

How to store asian coleslaw

• For crunchy ramen noodles, store the cabbage mixture, dressing, and toasted noodle/almond mixture separately in the refrigerator for up to 3 days
• Combine components just before serving for maximum crunch
• If storing already-dressed slaw, it will remain good in the refrigerator for 1-2 days, but will gradually lose its crunch

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Asian Slaw with Toasted Ramen Noodles

A crunchy Napa cabbage slaw with toasted ramen noodles, slivered almonds, and a tangy vinegar-based dressing. No mayo, ready in 25 minutes, serves a crowd.

Author: Stephanie Manley

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5 from 8 votes

Servings : 16

Prep Time15 minutes minutes

Cook Time10 minutes minutes

Total Time25 minutes minutes

Ingredients

 

1x2x3x

Salad

• 2 pounds Napa cabbage
• 2 cups sliced green onions (2 bunches)
• 2 tablespoons butter
• 3 packages Ramen noodles crumbled into pieces
• 1/2 cup slivered almonds

Dressing

• 1/2 cup granulated sugar
• 1/4 cup red wine vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard powder
• 2 tablespoons Worcestershire sauce
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Salad

1. Slice the napa cabbage into 1/4 inch slices. If the pieces are too large, you may want to roughly chop the cabbage again.
2. Place the cabbage into your largest mixing bowl along with the green onions.
3. Melt the butter in a large saucepan.
4. Add the ramen noodles to saucepan and cook until they are toasted but not burnt. Watch them closely, as it only takes a few seconds for the noodles to burn after they are toasted.
5. Add the toasted ramen noodles and slivered almonds to salad and toss.

Dressing

1. Combine the sugar, vinegar, ground ginger, dry mustard powder, Worcestershire sauce, and vegetable oil in a medium-sized bowl or a shaker bottle.
2. Season with salt and pepper, and shake or whisk thoroughly. It may seem like the sugar won’t dissolve, but it will.
3. Once the sugar has completely dissolved, pour the dressing over the slaw and mix well.

Notes

• If you want to substitute the sugar, you can try Equal or Splenda to avoid the sugar calories.
• Since you are only using the green part of the onion, set aside the white side for another recipe.
• When mixing the dressing, try using a dressing shaker.  This makes mixing the ingredients so much easier and you can store it in the container when you are done.

 

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 438mg | Potassium: 238mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 17.9mg | Calcium: 68mg | Iron: 1.3mg

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Course: Appetizer, Salad, Side Dish

Cuisine: American, Asian, Chinese

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