Chinese Slaw

Chinese Slaw is a coleslaw recipe using uncooked Ramen noodles, crunch sunflower seeds and almonds, in a flavorful dressing.

Chinese Slaw

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.

Chinese Slaw Pin
Chinese Slaw

Chinese Slaw

A flavorful side dish with crunchy Ramen noodles, sunflower seed kernels, and almonds.
Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Chinese
Servings 8



  • 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.


These are optional if preparing for someone with a nut allergy.
Source: My mom (through family friends)
You’re Gonna Bake It After All
Keyword side dish, vegetable, vegetarian

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