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Crunchy Asian Coleslaw


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Rate this recipe 4.6/5 (21 Votes)
Crunchy Asian Coleslaw 1 Picture


  • 4 cups of shredded cabbage
  • 1 cup of dry ramen noodles, broken into small pieces
  • 1/2 cup of sliced almonds
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of sunflower seeds
  • 1/3 cup of canola oil
  • 1 teaspoon of sesame oil
  • 3 tablespoons of balsamic vinegar
  • 1 tablespoon of low-sodium soy sauce or tamari
  • 1 tablespoon of white sugar, honey or agave
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 2 green onions, chopped


Adapted from


Step 1

In a small bowl, whisk together the canola oil, sesame oil, vinegar, soy sauce, sugar and spices. Set aside.
In a large salad bowl, combine the shredded cabbage, dry ramen noodles, sliced almonds, pumpkin seeds and sunflower seeds.
Drizzle salad with 1/2 of the dressing. Toss to combine. Taste and add more dressing as desired. Allow salad to sit for 10 minutes before serving to allow flavours to develop. Garnish with green onions.


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