Best Asian Ramen Coleslaw Recipes

ASIAN RAMEN COLESLAW

Steps:

• Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
• Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
• Pour dressing over salad mixture.

ASIAN COLESLAW-(WITH RAMEN NOODLES)

Steps:

• 1. TOAST ALMONDS AND SESAME SEEDS: Heat oven to 350. Place almonds and sesame seeds separately into pie pans/cake pans. Bake for 5-7 minutes just until light golden. Take care to not burn them...keep close watch after 5 minutes. Allow to cool to room temperature.
• 2. Slice green onions thinly. Prep cabbage/carrot if not using coleslaw mix. Remove soup/seasoning packet from noodles and reserve. Break noodles into small pieces. (I use a gallon size zip bag and break up by hand)
• 3. In a mixing cup with a small fork or small whisk, measure oil, vinegar, sugar, and soup/seasoning packet and combine.
• 4. COMBINE INGREDIENTS: Place coleslaw mix into bowl, mix in nuts/seeds, green onions and broken ramen noodles. Pour dressing over and refrigerate 30 minutes before serving.

TOP RAMEN SALAD AKA ASIAN COLESLAW

Steps:

• 1. Crunch uncooked ramen noodles in a large bowl. Add all the nuts and cole slaw mixture. Mix well
• 2. Next make your dressing and store in an airtight container.
• 3. I add the dressing about an hour before I serve the salad so it doesn't get soggy.

ASIAN RAMEN NOODLE COLESLAW

Steps:

• Cook and drain sugar snap peas as directed on box. Cool 1 minute.
• Meanwhile, in large serving bowl, toss coleslaw mix, bell pepper and carrots. Discard seasoning packet from soup mix; break noodles into bite-size pieces and add to salad.
• Add sugar snap peas to salad. In small bowl, mix sweet-and-sour sauce and soy sauce; pour over salad and toss gently. Cover; refrigerate at least 1 hour to soften noodles before serving.