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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
I love cooking, but even more, I love to put my own spin on classic recipes. That’s how this winner came about!
2 packages uncooked ramen noodles
2 and 1/2 ounces (70 grams) sliced almonds (or just a big handful)
3/4 cup sunflower seeds
1/2 cup finely chopped onion (whatever kind you have)
1 bag coleslaw or broccoli slaw
2 packets of ramen noodle seasoning
3/4 cup oil (use what you like; I used canola)
1/2 cup white vinegar
1/3 cup sugar
chopped grilled chicken
Combine the coleslaw ingredients in large bowl.
In a separate bowl, combine the dressing ingredients, mixing well with a whisk until sugar completely dissolves.
Pour over noodle mix. Top with chicken, if desired (I kept mine all veggie). Mix to combine.
Refrigerate 1–4 hours, depending on how crunchy versus soft you like the noodles. Mix again before serving. Enjoy!
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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This was fantastic! I used roasted unsalted almonds and sunflower seeds.
Delicious. I doubled the cabbage and kept all other measurements the same.
Ramen noodles I have Gluten free issues in the family. Do you know if ramen noodles are gluten free? If not, can thin rice noodles be substituted for these noodles? This really looks like a nice change and addition. Thanks, Esther Leah
HI Esther Leah.
Rice noodles are really thin. And sensitive. Therefore, while I would say for a pasta dish you could totally cook them according to package (which, by the way, is usually to just soak in hot water and not to cook) but for this cole slaw, I don’t know what will happen exactly when you pour the dressing over the noodles. It might actually be good. I don’t know if it will be too mushy. Try some and please let me know how it comes out.
Thanks for your reply. Esther Leah
I make this all the time. So easy and always a hit!
Should the ramen noodles be cooked? The recipe doesn’t mention it but in the picture the ramen looks cooked. Thanks
Nope- they keep them crunchy for this salad.