Ramen Coleslaw: A Crunchy, Savory Summer Delight

I can almost taste it now – the nostalgic tang of summer barbecues, the crisp crunch of cabbage, and the unexpected savory burst of ramen. My first encounter with this dish was at a sun-drenched picnic, where a friend’s mom, bless her culinary genius, unveiled this vibrant coleslaw. The mix of textures and flavors was an instant hit, and I knew I had to get my hands on the recipe. It’s become a staple at my own gatherings, and I’m thrilled to share this summertime sensation with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5-7 minutes (toasting the nuts and seeds)
• Total Time: 20-22 minutes
• Servings: 8-10
• Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

• 1/4 cup sesame seeds
• 1/3 cup sliced almonds
• 1 head cabbage, finely chopped (or substitute with bagged broccoli slaw)
• 6 green onions, sliced thin
• 2 (3 ounce) packages ramen noodles, original flavor
• 2/3 cup oil
• 2 tablespoons water
• 1/4 cup cider vinegar (or rice wine vinegar, adjust sugar and salt to taste)
• 1 tablespoon sugar
• Salt and pepper to taste

Equipment Needed

• Cookie sheet
• Large bowl
• Jar with a tight lid

Instructions

1. Preheat your oven to 350°F (175°C). Spread the sesame seeds and sliced almonds evenly on a cookie sheet.

2. Toast the sesame seeds and almonds in the preheated oven until they are lightly toasted and fragrant. This typically takes about 5-7 minutes. Watch them carefully, as they can burn quickly. Remove from the oven and let cool.

3. In a large bowl, combine the finely chopped cabbage (or broccoli slaw) and sliced green onions.

4. While the nuts and seeds are cooling, crush the ramen noodles inside their unopened packages. You want a mix of coarse and fine crumbs for the best texture.

5. Open the ramen noodle packages and remove the broth packets. Set one aside; you’ll need it for the dressing. You can discard the second, or save it for another use, such as adding it to soup broth.

6. To prepare the dressing, combine the oil, water, and cider vinegar (or rice wine vinegar) in a jar with a tight-fitting lid.

7. Add the sugar and one broth packet (from the ramen) to the jar.

8. Secure the lid tightly and shake the jar vigorously until the sugar and broth are fully dissolved and the dressing is well emulsified.

9. Taste the dressing and adjust the seasoning as needed. Add more sugar if it’s too tart, and season with salt and pepper to taste. If using rice wine vinegar instead of cider vinegar, you may need to adjust the sugar and salt more significantly to achieve the desired balance.

10. Just before serving, add the crushed ramen noodles, toasted almonds, and toasted sesame seeds to the cabbage mixture in the large bowl.

11. Pour the prepared dressing over the coleslaw and toss everything well to coat.

12. Serve the ramen coleslaw immediately for the best crunch. Allowing it to sit for too long after dressing will cause the ramen noodles to soften.

Expert Tips & Tricks

• Toast with Care: Don’t walk away from the oven while toasting the sesame seeds and almonds! They go from golden brown to burnt in a heartbeat.
• Broccoli Slaw Shortcut: Using bagged broccoli slaw is a great time-saver, especially on busy weeknights.
• Dressing Consistency: For a creamier dressing, add a tablespoon of mayonnaise or plain yogurt.
• Spice It Up: Add a pinch of red pepper flakes to the dressing for a subtle kick.
• Make-Ahead Component: The dressing can be made up to a week in advance and stored in the refrigerator. The nuts and seeds can also be toasted ahead of time. But don’t combine everything until just before serving to maintain the perfect crunch.

Serving & Storage Suggestions

Serve this ramen coleslaw immediately after dressing for the best crunchy texture. It’s a perfect side dish for grilled meats, fish, or vegetarian burgers. Garnish with extra green onions for a pop of color.

Unfortunately, this coleslaw doesn’t store well once dressed, as the ramen noodles will become soggy. If you have leftovers, it’s best to store the undressed coleslaw mixture and dressing separately in airtight containers in the refrigerator. The undressed cabbage mixture will stay fresh for up to 2 days. The dressing can last up to 5 days in the fridge. Re-dress the coleslaw just before serving. It is not recommended to freeze this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340.8 kcal	N/A
Calories from Fat	231 g	68%
Total Fat	25.8 g	39%
Saturated Fat	4.5 g	22%
Cholesterol	0 mg	0%
Sodium	456.2 mg	19%
Total Carbohydrate	24.4 g	8%
Dietary Fiber	4.6 g	18%
Sugars	6 g	N/A
Protein	5.5 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Ensure the broth packet is vegan-friendly (some contain animal products). Use maple syrup or agave in place of sugar.
• Gluten-Free: Use gluten-free ramen noodles or substitute the noodles with toasted sunflower seeds or pumpkin seeds for a similar crunch. Be sure to use tamari, which is gluten free, in the broth packet as well.
• Add Protein: Add shredded chicken, edamame, or chickpeas for a more substantial salad.
• Vegetable Variety: Include shredded carrots, bell peppers, or snow peas for added color and nutrients.
• Asian Zing: Add a teaspoon of sesame oil to the dressing for a richer, more authentic flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this ramen coleslaw ahead of time?
A: For the best texture, it’s best to prepare the components separately and combine them just before serving. The ramen noodles will get soggy if dressed too far in advance.

Q: Can I use a different type of vinegar?
A: Yes, you can experiment with other vinegars like rice wine vinegar (as suggested) or apple cider vinegar. Just be sure to adjust the sweetness to balance the flavors.

Q: I don’t have ramen noodles. Can I substitute something else?
A: While ramen noodles are key to the flavor and texture, you can try substituting with other crunchy elements like chow mein noodles or crispy wonton strips.

Q: How do I prevent the sesame seeds and almonds from burning while toasting?
A: Keep a close eye on them and stir occasionally. They toast quickly, so it’s best to watch them carefully and remove them as soon as they turn golden brown and fragrant.

Q: Can I use pre-shredded cabbage?
A: Yes, pre-shredded cabbage or broccoli slaw is a convenient option, especially if you’re short on time. It won’t affect the taste, but freshly shredded cabbage may provide a slightly crisper texture.

Final Thoughts

I urge you to give this Ramen Coleslaw a try. It’s an unexpected combination of flavors and textures that will have everyone reaching for seconds. It’s a guaranteed crowd-pleaser that’s both easy to make and incredibly satisfying. Feel free to adjust the recipe to your liking and share your creations! Serve it alongside your favorite grilled dishes, a refreshing glass of iced tea, and bask in the warm glow of summer. Happy cooking!