Crunchy Ramen Coleslaw

8 servings
10 min

Okay...we all know that Cole slaw gets a bad rap sometimes. At least if you're like me, the thought of pungent, mushy, overly -sweetened cabbage sounds anything but refreshing and appealing. Enter this crunchy, tangy, salad. It's as easy to make as it is delicious, all while having a variety of crunch. And yes, traditional Ramen noodles are a far cry from anything "healthy"...but let's be honest, we all usually have a few packages on hand. Also...there are so many "healthy" ramen varieties available now. You can always find at least 2 varieties in my of them a surprisingly healthy version, and the other the traditional brand/flavor for those times when I just want a good old package of Maruchan. But enough from need a dish to pass, and you don't have time to keep reading me rambling!

Recipe details

  • 8  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 2 tablespoons avocado or extra light tasting olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons white sugar
  • 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons toasted sesame seeds
  • ¼ cup sliced toasted almonds
  • ½ medium head cabbage, shredded
  • 5 green onions, chopped


In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.