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Emily's Coleslaw

Rated as 4.8 out of 5 Stars

"Asian-type coleslaw. Tastes best if made at least 6 hours before serving. Leftovers are excellent."
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15 m servings 286
Original recipe yields 12 servings (6 cups)


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  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 25 5.3 5 94 Full nutrition

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Read all reviews 4
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Coleslaw was very good, I added a couple tablespoons of soy sauce and loved it even better.

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.