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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."
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Ingredients

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

Directions

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  • 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

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Reviews

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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.