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Easy Asian Coleslaw is filled with crushed crunchy ramen noodles and covered in a light yummy Asian dressing!

I love to pair this Asian coleslaw with something like Chinese lemon chicken or Steak on a bed of rice.

Asian Slaw in a white bowl

What is Chinese Coleslaw?

You may have seen recipes like this on Pinterest before – Asian Coleslaw, Chinese Coleslaw, Oriental Coleslaw – so what is it exactly? I’ll tell you what it’s NOT. It’s not your typical soggy, mayo-based slaw that you get as a side with a fried chicken combo meal.

It’s actually really light and refreshing, with some deliciously crunchy ingredients! The Ramen noodles, slivered almonds, and soy sauce add an Oriental twist to this coleslaw, hence its name. If you’ve ever had salads with ramen noodle bits in it, then you know they add a crunchy and delicious touch to the dish.

This recipe is SO easy to throw together and is one of our favorite side dishes/salads to make for holidays, barbecues, or get togethers. It’s always a hit, and because it’s so light, people often eat multiple servings. It takes coleslaw to a whole new level and is a great summertime recipe to try out.

How to Make Asian Coleslaw

As I mentioned before, this recipe only takes a few minutes to put together, which is why it’s such a great side dish for parties and get togethers.

RAMEN. Break up Ramen Noodles into small pieces and place them in a pan. Add 1/2 cup of butter, the almonds, and the sunflower seeds. Cook them for about 8-10 minutes on low-medium heat.

COMBINE. In a large bowl, combine the coleslaw, ramen noodle mixture, and cooked chicken cubes.

DRESSING. Make the dressing by combining the rice vinegar, sugar, olive oil, soy sauce, and mustard in a small bowl.

SERVE. Add dressing to the coleslaw and mix well. Serve chilled, and enjoy! Simple as that! You can make it a few hours ahead, and stick it in the fridge until you’re ready to serve it. It will keep in the fridge for a little while without getting soggy.

Note: In place of chicken you can add shrimp or char sui which is Asian barbeque pork

Tips + Storing Info

  • I used a package of coleslaw containing shredded cabbage and carrots, but you could use any package of plain coleslaw that you find. Another option is to make your own. Just shred cabbage and add some shredded purple cabbage and carrots to equal 16 oz. 
  • I just buy the square blocks of ramen soup like the Maruchan brand. It doesn’t matter what flavor you get because you won’t be using the flavor packet. 
  • Use shredded/chopped rotisserie chicken as a shortcut to cooking your own chicken.
  • Get more color by incorporating sliced purple cabbage
  • For a zesty salad dressing consider adding some lemon/lime juice 

To prepare this ahead to time, prep ingredients 1-2 days ahead of time. STORE the ingredients in separate airtight containers in the fridge. (The ramen and seeds do not need to be refrigerated). Heat the ramen with the butter and seeds 1-2 hours before serving. Toss all the ingredients together and enjoy! 

STORE leftovers covered in the fridge for 2-3 days. Keep in mind the ramen will become soft. If you have another package, then you can add fresh ramen to give a little more crunch to your leftovers.

close up of Ramen Noodle Coleslaw in a white bowl

more favorite Asian salad recipes:

5 from 6 votes

Asian Coleslaw Recipe

By: Lil’ Luna
Easy Asian Coleslaw is filled with crushed crunchy ramen noodles and covered in a light yummy Asian dressing!
Servings: 4
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes


  • 2 packages Ramen Noodles without seasoning packets
  • 1/2 cup butter
  • 1 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 1 1/2 cups chicken cooked and cubed
  • 1/3 cup rice vinegar
  • 2/3 cup sugar
  • 1/3 cup olive oil
  • 2 tbsp soy sauce
  • 1 tbsp mustard (optional)
  • 1 package coleslaw


  • Break up Ramen Noodles into small pieces and place in a pan. Add ½ cup butter, almonds, and sunflower seeds and cook for 8-10 minutes on low-medium heat.
  • In a large bowl, add coleslaw, ramen noodle mixture and chicken.
  • Make dressing by combining rice vinegar, sugar, olive oil, soy sauce, and mustard in a small bowl.
  • Add dressing and mix well. Serve coleslaw chilled.


Serving: 4g, Calories: 1034kcal, Carbohydrates: 77g, Protein: 28g, Fat: 71g, Saturated Fat: 22g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 1702mg, Potassium: 806mg, Fiber: 9g, Sugar: 39g, Vitamin A: 853IU, Vitamin C: 42mg, Calcium: 157mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: Chinese
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Recipe adapted from Jan D’atri.


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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