This is nothing like the mayonnaise based coleslaws that most people think of.

Mary

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.

  • Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.

  • In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

Nutrition Facts

253 calories; protein 7.1g 14% DV; carbohydrates 30.5g 10% DV; fat 12.5g 19% DV; cholesterolmg; sodium 543mg 22% DV. Full Nutrition

Reviews (516)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2006
This stuff is addicting.I have some short cuts to share. I used 16oz.bag Dole Classic Cole Slaw. Toast the alomnds & sesame seeds in a saute pan (why heat the oven) Just put them both in the pan crank the heat to high and constantly stir. Has soon as they start to brown turn the heat off and coninut stiring until golden brown. 3 min tops. As for the dressing use rice wine vinegar and added 2T soy sauce. Since I used all 16oz. I needed a little more dressing. Instead of making more I used Good Seasons Asian Sesame with Ginger bottled dressing. Read More
(568)

Most helpful critical review

Rating: 3 stars
02/01/2004
I made this to take to a potluck and it really got soggy. I would suggest NOT adding the dressing and crunchy ingredients until RIGHT BEFORE serving. Leftovers are not very good because the noodles and nuts get mushy and the dressing soaks into the slaw making it look like sauerkraut. The salad is wonderful, three stars are because the recipe should warn about the sog factor. Read More
(242)
678 Ratings
  • 5 star values: 485
  • 4 star values: 137
  • 3 star values: 32
  • 2 star values: 14
  • 1 star values: 10
Rating: 4 stars
02/20/2006
This stuff is addicting.I have some short cuts to share. I used 16oz.bag Dole Classic Cole Slaw. Toast the alomnds & sesame seeds in a saute pan (why heat the oven) Just put them both in the pan crank the heat to high and constantly stir. Has soon as they start to brown turn the heat off and coninut stiring until golden brown. 3 min tops. As for the dressing use rice wine vinegar and added 2T soy sauce. Since I used all 16oz. I needed a little more dressing. Instead of making more I used Good Seasons Asian Sesame with Ginger bottled dressing. Read More
(568)
Rating: 5 stars
09/19/2003
MMMMMMMM!!!!!! I love this recipe! Try toasting the Ramen noodles along with the almonds and sesame seeds. Toasting makes them a little crunchier and they don't get soggy from the dressing. Read More
(394)
Rating: 3 stars
02/01/2004
I made this to take to a potluck and it really got soggy. I would suggest NOT adding the dressing and crunchy ingredients until RIGHT BEFORE serving. Leftovers are not very good because the noodles and nuts get mushy and the dressing soaks into the slaw making it look like sauerkraut. The salad is wonderful, three stars are because the recipe should warn about the sog factor. Read More
(242)
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Rating: 5 stars
05/28/2006
Doubled the recipe for a crowd and it disappeared faster than any other dish on the table. I used 2-16 oz. pkgs of shredded cabbage, 3 pkgs. of Oriental flavored Ramen noodles, added about 1/4 c. soy sauce to the dressing (and thus, omitted the salt entirely), and tripled the almonds. I also substituted Splenda for the sugar since we are a family of diabetics. Great recipe. Next time I will try this as a summer main dish by adding some grilled chicken breast on top. Thanks for sharing. Read More
(151)
Rating: 5 stars
01/01/2004
Such a versatile recipe. I have made a version of this one for the past 15 years. I agree with a previous reviewer; use rice wine vinegar instead of white vinegar. If you are fortunate enough to have a Japanese market where you live buy the Nissin Ramen (chicken flavor). It comes in a yellow and red package and is already seasoned. This ramen makes all the difference in the world. Read More
(124)
Rating: 5 stars
07/14/2003
I've been looking for an asian-type coleslaw because my husband doesn't like mayonnaise...and boy did this recipe please everyone! The first run was a little too sweet for us so I now reduce the sugar to only 1 tablespoon. Also for the oil I use half sesame oil and half vegetable oil; this really picks up the flavor. Read More
(119)
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Rating: 5 stars
06/30/2003
AWESOME!!! We eat this all the time for picnics and at home. My kids request it!! I use olive oil and red wine vinegar. Brocollislaw is perfect for this recipe. I also use sunflower seeds instead of almonds but both are great. EVERYONE asks me for the recipe. DOUBLE DRESSING. Read More
(65)
Rating: 5 stars
01/27/2003
This recipe was great and easy, my boyfriend loved it. I did substitute 1 tablespoon sesame seed oil instead of the veg. oil for flavor. Thanks. Read More
(53)
Rating: 5 stars
06/30/2003
This is a great recipe but I like to make it the night before so the ramen noodles get soft and then right before serving, I add the sesame seeds and almonds. Some people prefer the ramen crunchy and add it right before - it is just your preference. Definitely use rice wine vinegar instead. Read More
(52)