Chinese Coleslaw with Ramen Noodles
A crunchy and vibrant salad combining crisp vegetables and savory ramen noodles, perfect as a side dish or light meal.
Ingredients
Vegetables and Crunch
- 4 cups shredded cabbage (green and/or red) Ensure fresh and crisp.
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup slivered almonds Can substitute with sunflower seeds or pecans.
- 1 package ramen noodles Discard seasoning packet and break into smaller pieces.
Dressing
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar Adjust for tanginess if desired.
- 2 tablespoons soy sauce Use plant-based for vegan version.
- 2 tablespoons sugar Adjust for sweetness if desired.
Instructions
Preparation
- Break up the ramen noodles into smaller pieces by using your hands or crushing them lightly in a zip-top bag.
- In a large mixing bowl, combine the broken ramen noodles, shredded cabbage, shredded carrots, sliced green onions, and slivered almonds.
Dressing Preparation
- In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, and sugar until well combined and smooth.
- Pour the dressing over the salad mixture and toss gently to coat evenly.
Finishing Touches
- Let the salad sit for about 10 to 15 minutes for flavors to meld.
- Toss again gently before serving.
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Notes
This coleslaw can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. Toss lightly before serving to refresh.