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Asian Coleslaw

June 6, 2014

My mom makes a version of this recipe, so I used hers to create this coleslaw. It’s crunchy, sweet & sour, and loaded with fresh veggies! Great as a meal all on its own, or pair it with grilled chicken or shrimp for a fantastic dinner!

4 cups fresh cabbage, finely chopped
3/4 cup almond slices, toasted
1/2 cup green onions, chopped
1/4 cup carrots, shredded
1/4 cup yellow bell pepper, diced
2 packages chicken flavored ramen noodle soup, dry
1/4 cup vegetable oil
1/4 cup toasted sesame oil
4 tablespoons white sugar
4 tablespoons white wine vinegar


  • To make dressing, whisk together in a small bowl vegetable oil, sesame oil, sugar, vinegar, and 2 chicken flavored seasoning packets from ramen soup packages. Whisk until well blended. Set aside.
  • To toast almond slices, place almonds in a small non-stick skillet over medium heat. Cook, stirring often, until lightly browned. About 5 minutes. Remove from heat and set aside to cool.
  • In a large bowl, combine chopped cabbage, green onions, carrots and yellow peppers.
  • Crush dry ramen noodles into small pieces.
  • Toss toasted almonds and crushed ramen noodles with cabbage mixture.
  • Add dressing and toss to coat.
  • Serve chilled or at room temperature. Refrigerate leftovers. (The salad is even better the next day!)
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One Response to “ Asian Coleslaw ”

  1. tara on June 14, 2010 at 1:56 pm

    I still can’t believe you don’t do anything to the noodles! This was so easy and tastes good even with regular ole peanuts too. I do admit to tossing in an extra chicken seasoning packet because my Danish brand didn’t seem to have much flavor… (salt) :)

    I’m sad that I can’t find TOASTED sesame oil. …and no, you can’t toast it yourself… I tried. :) Either way, it was still good! TAK

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