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

Anonymous

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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

286 calories; protein 5.3g 11% DV; carbohydrates 25g 8% DV; fat 19.3g 30% DV; cholesterol 5.3mg 2% DV; sodium 94.2mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

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
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
Rating: 5 stars
06/08/2014
This is a great summer staple at our house. Read More
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
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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