Oriental Coleslaw

Looking to brighten up your table with a side that’s both familiar and a little bit out of the ordinary? Oriental coleslaw balances classic American slaw tradition with vibrant Asian-inspired flavors and textures. It’s easy to toss together, adaptable, and appealing whether you serve it at a casual picnic, as a lunch meal-prep, or alongside a hearty dinner. Below, I’ll guide you through every step to ensure your version turns out crisp, savory, and full of personality.

Why Make Oriental Coleslaw?

Traditional coleslaw is beloved for its creamy crunch, but sometimes you crave something lighter and more nuanced. Oriental coleslaw features crisp, colorful vegetables, crunchy toppings, and a simple tangy vinaigrette that highlights umami flavors. Ramen noodles add surprise and snap; toasted almonds bring a nutty depth; a quick, no-mayo dressing links all the pieces. It’s a perfect dish when you want something satisfying yet refreshing.

Ingredients

Creating Oriental coleslaw doesn’t require fancy or hard-to-find ingredients. Here’s what you’ll need for a generous bowl, with a few options for customization.

Vegetables

Coleslaw mix (14 oz bag; typically green cabbage, red cabbage, and carrots)
Green onions (3 stalks, thinly sliced)

Crunchy Add-Ins

Ramen noodles (1 package; any flavor, but beef or chicken work well)
Slivered almonds (½ cup)
Sesame seeds (2 tablespoons, optional for extra crunch)

Dressing

Vegetable oil (¼ cup; or use a blend with sesame oil for depth)
Rice vinegar (3 tablespoons; apple cider vinegar also works)
Sugar (2 tablespoons, white or brown)
Soy sauce (1 tablespoon)
Ramen seasoning packet (from the noodle package)
Black pepper (to taste)

Optional mix-ins:

Broccoli slaw for variety
Thinly sliced red bell pepper
Snap peas or julienned cucumber
Mandarin orange segments for a sweet touch

Preparing the Crunchy Base

Laying the groundwork for the perfect crunch comes down to vegetables and how you prep the noodles and nuts.

Open the coleslaw mix: Pour the bag into a large bowl. If you prefer shredding your own, use 4 cups each of green and red cabbage and a large carrot.
Slice the green onions: Scatter them over the slaw for a sharp, fresh note.
Crumble the ramen noodles: Open the package and set aside the seasoning. Break the dry ramen into small pieces—think bite-size, not dust.

Toasting the Almonds and Noodles

To bring out their best flavors, toast both the almonds and the broken ramen pieces. This step makes a world of difference in both taste and texture.

Preheat the oven to 400°F.
Combine ramen pieces and almonds on a baking tray. Bake for 5–7 minutes, stirring halfway. Remove when golden and fragrant.
If adding sesame seeds, toss them on the tray for the last 2 minutes.

Allow these toppings to cool before using.

Mixing the Vinaigrette

This isn’t your typical creamy slaw blend. The vinaigrette for Oriental coleslaw walks a fine line between tangy and savory, with just enough sweetness to pull the vegetables and toppings into balance.

How To Make the Dressing

In a small bowl or jar, whisk together:
¼ cup vegetable oil (or a blend with 1–2 teaspoons sesame oil)
3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
Seasoning packet from ramen
Fresh ground black pepper
Whisk until the sugar dissolves. Taste and tweak—add a little more sugar for sweetness, more soy sauce for umami, or a splash of sesame oil for richness.
If making ahead, store in a sealed jar in the fridge. Shake before using because oil and vinegar separate.

Assembly

The key to perfect Oriental coleslaw is timing: for the best texture, don’t mix everything until just before serving. This keeps the ramen and almonds snappy.

Step-by-Step Assembly

Layer the slaw mix and green onions in a large salad bowl.
Add the cooled ramen-almond mixture.
Drizzle the dressing over the salad.
Toss everything together gently, just to coat.

Within minutes, the vinaigrette soaks the slaw, bringing together the crisp vegetables and crunchy toppings.

Pro tip:

If you want extra crunch, hold back some ramen and almonds to sprinkle on top right before serving.

Customization Ideas

Oriental coleslaw is flexible. Here are ways to adapt:

Protein punch: Slice grilled chicken, pork, or tofu and toss in for a full meal.
Vegan option: Use vegetable-flavored ramen and tamari instead of soy sauce. Skip the meat-based seasoning.
Gluten-free: Some brands make gluten-free ramen; sub these in and use tamari.
Sweet touch: A handful of dried cranberries or mandarin orange segments.
Spice it up: A few drops of sriracha or a pinch of chili flakes in the dressing.

Mix and match vegetables based on season or what’s forgotten in your produce drawer—red bell peppers and snap peas are great options.

Serving and Storage Tips

This slaw is at its best right after you toss everything together, so the noodles and nuts stay crisp. If you’re making the dish ahead or want to pack leftovers, keep components separate.

Storing:

Salad base: Store the coleslaw and green onions in an airtight container.
Crunchy mix: Keep toasted ramen noodles, almonds, and sesame seeds in another container.
Dressing: Refrigerate in a jar or bottle.
To serve: Combine just before eating.

This method helps maintain the texture for up to three days. If you do have leftovers after mixing, expect the noodles to soften slightly. The flavor deepens, so it’s still delicious, just less crunchy.

Frequently Asked Questions

Can I use homemade ramen noodles?

Stick to instant ramen for that signature crunch. Fresh noodles won’t crisp up the same way.

Is the ramen seasoning packet really necessary?

It’s the secret shortcut to deep flavor. If you prefer, mix in your own blend of garlic powder, onion powder, and a dash more soy sauce.

Can I make Oriental coleslaw ahead for meal prep?

Absolutely. Keep everything separate and mix portions as needed.

What pairs well with Oriental coleslaw?

Try teriyaki chicken, grilled salmon, or even a pulled pork sandwich. The tangy crunch stands up to savory, saucy mains.