Chinese Slaw is a coleslaw recipe using uncooked Ramen noodles, crunch sunflower seeds and almonds, in a flavorful dressing.
My mom has been making this slaw for years, and I’m sure there are many versions of it floating around, but we really love it so I thought I’d share ours. This is not your traditional slaw – it has a light-tasting vinaigrette dressing and a nice crunch from the Ramen noodles, sunflower seeds, and almonds (if you use them!). The weather here in Chicago is starting to turn milder, so I figured it was a good time to share this slaw. It always reminds me of barbecues and summer, but it’s great any time of year.
Gluten Free Chinese Slaw
I have not tried this myself, but one option would be to use gluten free rice noodle ramen in place of traditional. I cannot say whether the seasoning packet would be comparable though.
- 1 pound shredded cabbage (bagged; I like the kind with carrots and green/purple cabbage for color)
- 2 packages Ramen dry soup mix (beef flavored is traditionally used but I’ve made it with chicken)
- 1 bunch green onions (sliced thin)
- 1 small package sliced almonds (about 2/3 cup, toasted, or use roasted Almond Accents, see note)
- 1 cup dry roasted sunflower seed kernels
- Spices from Ramen noodles
- 1/2 cup sugar
- 1 cup salad oil (such as Canola)
- 1/3 cup cider vinegar
- Crush Ramen package before opening to crumble noodles. Remove seasoning packet and prepare dressing. Refrigerate dressing.
- Layer slaw ingredients in a bowl, cover and refrigerate.
- Toss slaw with dressing just before serving.