Chinese Coleslaw

Chinese Coleslaw

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4-6
  • About This Recipe

    “Very easy, and my favorite to take to get togethers. Everyone asks for this recipe.”


  • 1 (1lb) package coleslaw mix
  • 1packageramen noodles( Oriental Flavor)
  • 1packageslivered almonds
  • 1bunchsliced green onion
  • 2teaspoonssugar
  • 2teaspoonsapple cider vinegar
  • 1/2 cupoil
  • Directions

  • Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil.
  • Pour over cole claw and onions.
  • Crush Ramen Noodles and mix with almonds in a non-stick skillet.
  • Heat until lightly toasted, stirring frequently.
  • Combine ingredients immediately before serving.
  • Reviews

  • “Great and easy recipes for the Camp Chef Kids we did this summer. The children enjoyed the fact that Ramen Noodles were included.”

  • “This is the perfect summer salad with grilled chicken — and probably with anything else you want to serve it with! It’s very easy & what little there is to do can basically be done ahead of time. Have made it 4 times in 3 weeks and it gets raves every time. I have never used “plain” coleslaw mix, as the first time I made it I used “broccoli coleslaw mix” & it was such a hit I will continue using it. I cut down the oil to 3/8 cup and it hasn’t kept people from devouring it! Toasting the nuts & noodles creates a wonderful fragrance & taste, and the noodles stay crunchy for hours — at least. Even the next day people who had leftovers when the noodles had gone soft still loved the salad & wanted the recipe! This is a definite keeper and the recipe will never be far from my reach!!”

  • “Thank you Nancy for the finest Chinese Cole Slaw recipe my family ever tasted.Its simple to prepare and hard to stop eating.You made me look like a TV chef! HJF”

  • “This recipe does not call for enough sugar and vinegar in relation to the amount of oil used.I usually triple the vinegar and sugar amount and then have to add a little more vinegar.Maybe its just my taste.”

  • “Thank you for a wonderful recipe.I deviated from your recipe by using baby spinach and whole almonds roughly chopped up.I served the salad with teriyaki chicken strips and calrose rice (left overs will be used for sushi!)”

  • “posted July 15, 2003 I actually used green leaf lettuce from my garden as it is growing faster than I can eat it!! I kept everything else the same except I also added some grated carrot. I really liked the idea of toasting the nuts and noddles because it gave them a nice crisp texture. My husband loved the dressing and actually helped himself to a second helping which is unusual for any salad! Looking forward to having this again! I served this as a side dish to Sweet and Sour Pork Balls recipe#33731. ***updated to add, I actually prefer this salad with green lettuce instead of the cabbage mix. I am posting a pic of the salad made with lettuce. It is a great salad to serve with Bomb Burgers recipe#10443.***”

  • “This recipe was fantastic! I made it for a luncheon at work and everyone enjoyed it, even the vegans. I will probably make a double batch for our church social!”

  • “What a fantastically EASY and DELICIOUS recipe!I wanted something with a few less carbs than traditional slaw.This was PERFECTION!I didn’t change a single thing.Altho I got scared that I wouldn’t have enough dressing, the dressing in this recipe in the amount given makes the slaw!!Absolutely delish!!We enjoyed it with grilled chicken wings and wonton soup at my nephew’s birthday party.”

  • “Followed this recipe and added sunflower seeds.It’s SO tasty.Also, didn’t heat up ramen noodles or almonds and once dressing was mixed in, noodles softened.This will be a cole slaw we’ll use over and over.”