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.

Kale Coleslaw With Ramen – Roots and Radishes

Name: Kale Coleslaw With Ramen
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Cuisine: Asian
Ingredients: 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!); 3/4 cup slivered almonds; 2 tablespoons sesame seeds; 1/4 cup toasted sesame oil; 1/4 cup tamari; 1/4 cup rice vinegar; 2 tablespoons pure maple syrup; 1 fresh orange, juiced

Kale Coleslaw With Ramen

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

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5 from 1 review

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!).

Author: Tera
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Yield: ~12 cups
Category: Salad, Lunch
Method: Stovetop, combine
Cuisine: Asian

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!)
3/4 cup slivered almonds
2 tablespoons sesame seeds
1/4 cup toasted sesame oil
1/4 cup tamari
1/4 cup rice vinegar
2 tablespoons pure maple syrup
1 fresh orange, juiced

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Instructions

Prep the kale & green onions. Combine kale and green onions in a large bowl and set aside.
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.
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.
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

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.

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

Find it online: https://www.rootsandradishes.com/healthy-asian-slaw-with-ramen/