Skip to main content New this month
Get the Allrecipes magazine

Emily's Coleslaw

Rated as 4.75 out of 5 Stars

"Asian-type coleslaw. Tastes best if made at least 6 hours before serving. Leftovers are excellent."
Added to shopping list. Go to shopping list.


15 m servings 286 cals
Original recipe yields 12 servings (6 cups)


{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
  2. Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

Nutrition Facts

Per Serving: 286 calories; 19.3 g fat; 25 g carbohydrates; 5.3 g protein; 5 mg cholesterol; 94 mg sodium. Full nutrition

Similar recipes


Read all reviews 3
Most helpful
Most positive
Least positive

It was so easy and so good. I made it to go with my spring rolls,, and they went so good together. I will be making it again.

I love this! I don't use beef ramen because I'm vegetarian, but there is vegetarian ramen (shrimp). I also use a little sesame oil.

This is a great summer staple at our house.