As we approach Labor Day weekend, I have two things on my mind: a day off from work (woohoo!) and barbecues (yippee!). Labor Day weekend always involves some kind of gathering where we grill and eat outside, enjoying the last few moments of summer before the school year kicks into full swing.
My kids are actually home this week. Day camp is over and school has not yet started for us. It is usually a tough week, although it has gotten easier now that they are older and can fix their own breakfast and lunch and basically fend for themselves. They just need a little supervision to make sure they don't spend all day on the computer or in front of the TV. Luckily, I can work from home when needed, so it all works out one way or another.
Anyway, in the spirit of Labor Day weekend cookouts, I am sharing the recipe for this wonderful coleslaw that I like to bring to picnics. It is not mayonnaise-based, so you don't have to sorry about giving food poisoning to your friends and family (ack!). But it is delicious and I get huge compliments on it every time I bring it to a party. It is super-easy as well. The hardest part is toasting the sesame seeds (sometimes I forget about them in the oven and they burn!).
Thing 2 is not usually pleased with this coleslaw, as you might have guessed. But he will eat it if I tell him he must. Thing 1 loves it, and I have actually had a pretty good success rate with most kids who try it!
📋 Recipe Card
Ramen Noodle Coleslaw
Ingredients
- 3 tablespoons sesame seeds
- 2 tablespoons olive oil
- 3 tablespoons vinegar
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup chopped green onions
- 3 ounces chicken flavor ramen noodle soup (1 package)
- 16 ounces shredded cabbage/coleslaw mix (1 bag)
- ¼ cup sliced almonds
Instructions
- Toast the sesame seeds, about 350 degrees in the oven for about 10-15 minutes. Keep an eye on them to make sure they don't burn.3 tablespoons sesame seeds
- Mix together the following to make the dressing: olive oil, vinegar, sugar, salt, pepper, green onions, chicken flavor packet from the ramen noodle package.2 tablespoons olive oil, 3 tablespoons vinegar, 3 tablespoons sugar, ½ teaspoon salt, ½ teaspoon pepper, ½ cup chopped green onions, 3 ounces chicken flavor ramen noodle soup
- Crush the ramen noodles until there are no large chunks (small chunks are OK).
- Combine the shredded cabbage and the dressing in a large bowl.16 ounces shredded cabbage/coleslaw mix
- Add about ¾ of the toasted sesame seeds and the ramen noodles. Toss to mix.
- Top with the remaining toasted sesame seeds and almonds. Serve immediately.¼ cup sliced almonds
Notes
- For extra crunch, toast the crushed ramen noodles in a dry skillet over medium heat until they turn golden brown and crispy.
- Note that it is best to mix in the noodles just prior to serving. If you do in several hours before serving, the slaw gets a little soggy. But, it is still delicious, so if you have some left over and don't mind a little less crunch in your slaw, definitely save it!
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Judy
I always saute the noodles,onion and almonds in butter then add to the cole slaw mix
Kristin
That sounds delicious! Thanks for the idea, Judy! 🙂