Emily's Coleslaw

Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Asian-type coleslaw. Tastes best if made at least 6 hours before serving. Leftovers are excellent.

By Allrecipes Member

Gallery

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
6 cups
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Salad:
Dressing:

Directions

  • 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.

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  • 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; protein 5.3g; carbohydrates 25g; fat 19.3g; cholesterol 5.3mg; sodium 94.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Crystal Bivens Herring
Rating: 5 stars
07/16/2018
Coleslaw was very good, I added a couple tablespoons of soy sauce and loved it even better. Read More
Helpful
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Crystal Bivens Herring
Rating: 5 stars
07/16/2018
Coleslaw was very good, I added a couple tablespoons of soy sauce and loved it even better. Read More
Helpful
(1)
Audrey E Wrobel
Rating: 5 stars
01/04/2021
Unfortunately had no water chestnuts, but I didn’t let that stop from trying this. I can tell they would add to this surely, though. I toasted the nuts, subbing in a little flax seeds for about a half cup of the sunflower seeds. I 1.5 times the ingredients to make enough but didn’t want to open another ramen so threw in a couple handfuls of chow neon noodles I crushed up as I put them in. Anyway, I sincerely apologize I didn’t have all the ingredients on hand, but it’s yummy anyway. I honestly read through some of the reviews first and so added rice vinegar for the vinegar, sesame oil for the oil, and used miso in place of the sugar because I need to use that up before it goes bad. I will make this again and again, maybe someday to the letter of it. I still appreciate that it was posted. Read More
meme46
Rating: 5 stars
10/27/2016
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. Read More
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Anonymous
Rating: 5 stars
06/08/2014
This is a great summer staple at our house. Read More
dablacks77
Rating: 5 stars
06/03/2021
Delicious, I omitted the Ramen noodles, and the sugar. I used rice vinegar and added a tablespoon of sesame oil. Read More
Ashley Marie
Rating: 5 stars
03/16/2017
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. Read More
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