Kathy’s Ramen Noodle Coleslaw is a crunchy, flavorful twist on classic coleslaw. Made with shredded cabbage, carrots, toasted almonds, sunflower seeds, and crispy ramen noodles, it’s tossed in a tangy, sweet dressing with ramen seasoning for extra flavor. Perfect for gatherings and easy to prepare ahead!
Kathy’s Ramen Noodle Coleslaw
Makes about 12 servings
Ingredients
Dressing:
- 1 cup vegetable oil
- ⅓ cup red wine vinegar
- 2 tablespoons sugar
- 3 dashes hot sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- Flavor packets from 2 (3-ounce) ramen chicken-flavored noodles packages, noodles reserved
Salad:
- 2 (16-ounce) packages shredded cabbage
- 2 cups shredded carrots
- 5 green onions, thinly sliced
- ½ cup toasted sliced or slivered almonds or 2 (2-ounce) packages
- ¼ cup toasted sunflower seeds
- Reserved ramen noodles, toasted*
Instructions
- For dressing: In a medium jar, combine all ingredients. Shake well. Refrigerate until ready to serve.
- For salad: In a large bowl, combine cabbage, carrots, and green onion. Add almonds, seeds, and noodles just before serving. Drizzle with dressing, tossing until combined.
Notes
*To save time, toast the noodles, nuts, and seeds at one time. Spread the broken noodles, sunflower seeds, and almonds on a baking sheet. Bake at 350° until fragrant and toasted, about 10 minutes. Let cool completely.
