Asian Ramen Cole Slaw Still Popular Picnic Fare

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Today chatting with Matt Swaim, Sonrise Morning Show on Sacred Heart radio reminded me of a popular and yummy way to use an ancient vegetable which has Biblical roots. We talked about cabbage and how it was cultivated thousands of years ago. Who knew?! Anyway, cabbage alone has huge health qualities, including vitamin C for immune system health. Cabbage is even trendy as a juice mixed with oranges, carrots, ginger and apples.

Having a July 4 picnic? How about a super salad to tote which goes along with grilled burgers, chicken, or whatever?

Asian noodle salad aka Ramen noodle cole slaw. Most recipes contain Ramen noodles. Some incorporate the seasoning packet included with the noodles as part of the vinegar/oil dressing. Other recipes are more purist – Ramen noodles are in, seasoning packet is out.

My dilemma as to which one to share was solved pretty quick: you get both. Salad ingredients are the same; dressings are different.

Both are yummy. 

Here’s my latest versions of this classic salad.

Note: You may want to toast the nuts and sesame seeds in a hot oven for just a couple of minutes (careful, sesame seeds burn easily), or toast them in a bit of butter on top of the stove. Or just leave them untoasted!

Two Way Ramen noodle slaw: with and without seasoning packet for dressing. Use the same salad ingredients for both recipes. The dressing ingredients are what’s different. Also, go to taste on dressing ingredients. Matt would use more sesame seed oil I am sure!


Ingredients salad

14-16 oz. bag Cole slaw mix or 1 small head cabbage, sliced thin

2 packages any flavor Ramen noodles (discard seasoning packets), crushed but not too fine

1 cup sliced or slivered almonds

1/4 cup sesame seeds (optional but good)

Green onions (4 or more, white and green part both), sliced thin

Ingredients dressing without seasoning packet

3/4 cup canola or other oil (not olive oil)

1/3 cup rice vinegar, unsweetened or plain white vinegar, or bit more to taste 

1/3 to 1/2 cup sugar

1 teaspoon soy sauce or to taste

1 teaspoon sesame seed oil (optional but good)


Toss salad ingredients together. 

Whisk dressing ingredients together. Cook just until sugar dissolves. Cool, then pour over salad and toss.

Cover and chill 2 hours or up to a day or so. 

Give it a stir before serving either chilled or room temperature.

Ramen noodle salad/slaw with seasoning packet

Whisk together:

3 tablespoons vinegar – I use a little more

1/2 cup oil

3 tablespoons sugar

Flavoring packet from noodles

Salt and pepper to taste


Pour dressing over salad. 

Note: If making this ahead, wait until last hour or so to put in Ramen noodles and nuts.

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