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Home » Recipes » Healthy Sides

Kale Coleslaw With Ramen

Modified: Mar 23, 2024 · Published: Jan 3, 2022 by Tera Gigot · This post may contain affiliate links · 2 Comments

Jump to Recipe·Print Recipe·5 from 1 review

This kale coleslaw with ramen has quickly become a favorite at our house! With kale, green onions, slivered almonds, toasted ramen, sesame seeds, and a simple sesame vinaigrette, this slaw recipe is easy and satisfyingly crunchy -- perfect for a nutritious side dish. It's also vegan and gluten free!

Healthy Asian slaw with ramen in clear glass bowl with two copper serving spoons this recipe

Get ready to make your crunchy salad dreams come true! This recipe is inspired by a Midwest potluck classic -- a dish my family has made and loved for years, and one I remember helping making mom make frequently. It was a vinegar-based coleslaw with green cabbage, crushed and toasted ramen noodles, almonds, and green onions. When I came across a new brand of ramen noodles at the store, I knew I could find a way to adapt this slaw and pack in even more nutrients.

Enter my new version of ramen coleslaw, made more nutrient-dense with brown rice and millet ramen noodles (from Lotus Foods - so tasty!) and kale swapped for cabbage (though cabbage would also be just as delicious and nutritious). I also modified the flavors a bit by adding sesame oil, tamari, and rice vinegar to the vinaigrette, leaning more into Asian-inspired flavors. Let's make this slaw!

Jump to:
  • Ingredients
  • Substitutions & Variations
  • How to Make This Slaw Recipe
  • Success Tips
  • Coleslaw with Ramen FAQs
  • Related Recipes
  • 📖 Recipe

Ingredients

Healthy Asian slaw with ramen ingredients on light blue and white surface
  • Curly kale - Other kinds of kale would work too! I prefer the texture of the curly kale in this recipe.
  • Green onions - For a mild onion flavor.
  • Ramen noodles - From a package (but without the seasoning mix). We love the different kinds of ramen from Lotus Foods because they contain nutrient-dense, gluten free ingredients so that all can enjoy (e.g. brown rice, millet, forbidden rice, and buckwheat). They can be found at Target, Whole Foods, Costco, and Kroger grocery stores, just to name a few. That said, any ramen noodle you have access to will work great! Just remember that wheat-based ramen will no longer be gluten free.
  • Slivered almonds
  • Sesame seeds
  • Toasted sesame oil
  • Tamari
  • Rice vinegar
  • Maple syrup
  • Fresh orange juice - We like to squeeze a fresh orange, but if you wanted to use orange juice you could.

Substitutions & Variations

Need to adapt the recipe to work for your dietary needs and available ingredients? Try one of the swaps below!

  • Kale - You can totally swap kale for Napa cabbage or another cabbage mix! Or, you can add some cabbage in with the kale for even more crunch.
  • Nut-free - To make a nut-free version of this Asian slaw, substitute sunflower seeds for the slivered almonds.
  • Protein-packed - Add edamame or marinated baked tempeh for a vegan protein option! If you don't follow a plant-based diet, you can add other proteins like hard-boiled eggs, chicken, salmon, or pork.
  • Potluck - If you're bringing this as a dish to pass for a large group, double it!
  • Sweet - Add some mandarin orange or clementine slices for a juicy and sweet pop of flavor.
  • Vinaigrette - You can swap apple cider vinegar for rice vinegar, or another sweetener for the maple syrup. Note, this recipe will no longer be vegan if you swap honey for maple syrup.

How to Make This Slaw Recipe

Shredded curly kale and sliced green onions in clear glass bowl
  1. Step 1: Thoroughly wash and dry your kale, then chop it into bite-size pieces or use a kitchen shears to shred it. Then, slice your green onions (green and white parts), combine both into a bowl, and set aside.
Millet and brown rice ramen noodles, sesame seeds, and slivered almonds in black skillet, after being toasted, on cooling rack
  1. Step 2: Use a butter knife handle to smash up the ramen noodles while they're still in their package. Next, heat a couple tablespoons of neutral or toasted sesame oil in a skillet over medium heat. Add the crushed ramen and toast, stirring frequently. For rice-based noodles, you'll see that they change from darker-colored and dense to lighter-colored and puffy. This is your signal that they're cooked and safe to eat (not too hard on your teeth). When the noodles are close to being done, add in the almonds and sesame seeds, and toast until lightly browned and fragrant (~3 minutes). Remove the pan from heat while you make the dressing.
Sesame soy vinaigrette in mason jar with silver lid
  1. Step 3: For the vinaigrette, combine toasted sesame oil, tamari, rice vinegar, maple syrup, and juice from a fresh orange into a mason jar. Shake vigorously for several seconds to fully emulsify the dressing.
Toasted ramen, slivered almonds, and sesame seeds with kale and green onions in clear glass bowl
  1. Step 4: Finally, add the slightly cooled, toasted ramen mixture to the kale and green onions, and toss to combine.
Healthy Asian slaw with ramen in clear glass bowl with two copper serving spoons
  1. Step 5: Pour in the dressing and toss well to coat everything. Enjoy with your favorite protein or as a side dish to any meal!
A serving of healthy Asian slaw with ramen in dark gray bowl with fork, next to mustard-colored linen on light blue and white surface

Success Tips

  • Massage your kale. For flavorful, tender kale, you can use your fingertips to massage some of the dressing into the kale leaves until they just start to break down. This is my favorite way to eat kale in a salad!
  • Cook the ramen long enough. As someone who as broken a few teeth in her lifetime (eek!), I can't stress this tip enough! Make SURE the dried ramen is fully toasted. If you are using a rice-based noodle such as the kind from Lotus Foods, play close attention for the dried noodles starting to puff up slightly and become lighter in color. They will be much easier to chew and reduce the risk of hurting your teeth.

Coleslaw with Ramen FAQs

Can I swap apple cider vinegar for rice vinegar?

For sure! Use the same amount of apple cider vinegar as rice vinegar (two tablespoons).

What should I eat with this slaw?

This coleslaw recipe can go with any meal as a side salad, or pair it with your protein of choice! To keep it vegan or vegetarian, try tempeh (such as teriyaki tempeh) or edamame. Otherwise, pork, chicken, and salmon would be delicious!

How do you store leftover coleslaw with ramen?

Store this salad for up to five days in an airtight (preferably glass) container in the fridge. The noodles soak up the dressing and slightly softer...and it's SO good!
I don't recommend freezing this salad or the ingredients in it.

Related Recipes

If you like this slaw, you might also like some of our other hearty salads!

  • Roasted cherry tomato soup in gray bowl topped with fresh corn, feta, cilantro, pepitas, and croutons.
    Garden Fresh Roasted Cherry Tomato Soup
  • Ginger lime chicken soup with brown rice noodles, topped with cilantro, in gray bowl with spoon
    Healing Ginger Lime Chicken Noodle Soup
  • Kale caesar salad with garlic roasted chickpeas and thinly sliced parmesan in a clear glass bowl. A serving spoon rests in the bowl and the bowl sits on a light blue and white surface.
    Kale Caesar Salad with Chickpeas and Avocado
  • Homemade Caesar dressing in a small jar with freshly cracked pepper on top, on light gray surface, with slice of sourdough and lemons on side
    Homemade Caesar Dressing with Greek Yogurt

Don't miss out on our other favorite grain-based salads! We adore this wild rice and pomegranate salad and this roasted beet and avocado salad.

Did you try this kale coleslaw with toasted ramen? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!

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Healthy Asian slaw with ramen in clear glass bowl with two copper serving spoons

Kale Coleslaw With Ramen


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5 from 1 review

  • Author: Tera
  • Total Time: 15 minutes
  • Yield: ~12 cups
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Description

A healthy kale slaw recipe that includes crunchy toasted ramen noodles, slivered almonds, sesame seeds, kale, and green onions. Tossed in a simple sesame soy vinaigrette with a hint of orange. It's also naturally vegan and gluten-free if you use gluten-free noodles (we LOVE this ramen by Lotus Foods!).


Ingredients

Units Scale
  • 12 cups curly kale, chopped or shredded
  • 1 bunch green onions, sliced
  • 2 tablespoons toasted sesame oil (or a neutral oil)
  • 2 blocks ramen, without seasoning packets (we use the rice ramen from Lotus Foods!)
  • ¾ cup slivered almonds
  • 2 tablespoons sesame seeds
  • ¼ cup toasted sesame oil
  • ¼ cup tamari
  • ¼ cup rice vinegar
  • 2 tablespoons pure maple syrup
  • 1 fresh orange, juiced


Instructions

  1. Prep the kale & green onions. Combine kale and green onions in a large bowl and set aside.
  2. Toast the ramen, almonds, and sesame seeds. In a large skillet, heat a couple tablespoons of toasted sesame (or other neutral) oil over medium heat. Use a butter knife handle to smash the ramen while still in its package, taking care not to fully pulverize the noodles (aim for whole almond-sized or slightly larger pieces). Add the noodles to the skillet and toast, stirring frequently. The noodles are toasted when they puff up slightly and get larger in color. Once the noodles are 90% toasted, add the slivered almonds and sesame seeds. Stir to continue toasting, then remove from heat.
  3. Make sesame soy vinaigrette. Combine toasted sesame oil, tamari, rice vinegar, pure maple syrup, and orange juice in a mason jar. Shake vigorously until fully emulsified.
  4. Toss salad and serve. Add the slightly cooled ramen, almonds, and sesame seeds to the kale and green onions, and toss to combine. Pour the vinaigrette all over the slaw and toss again to thoroughly coat. Serve as a side dish or add your favorite protein for a hearty lunch or dinner salad!

Notes

  1. Ramen: Make sure the ramen is fully toasted! Dried ramen is hard on your teeth, and toasting it puffs it up and helps it soften more so it can be safely chewed.
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Category: Salad, Lunch
  • Method: Stovetop, combine
  • Cuisine: Asian

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 277
  • Sugar: 5.3 g
  • Sodium: 514.3 mg
  • Fat: 19.1 g
  • Saturated Fat: 2.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 22.2 g
  • Fiber: 4.1 g
  • Protein: 7.3 g
  • Cholesterol: 0 mg

Did you make this recipe?

If you loved this recipe, make sure to let me know and give it a star rating (below)! Star ratings help Roots and Radishes recipes reach more people, which helps support the continued production of our content. Also, we'd LOVE to see what you make! Snap a picture and tag me on Instagram @rootsnradishes  🙂

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Comments

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  1. Zeo says

    January 10, 2022 at 9:17 pm

    One of the best ways to eat kale; thanks!

    Reply
    • Tera says

      January 11, 2022 at 7:38 pm

      Totally agree! Thank you, Zeo!

      Reply
Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

More about me →

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A serving of healthy Asian slaw with ramen in dark gray bowl with fork, next to mustard-colored linen on light blue and white surface