Asian-Style Cabbage Slaw 6.000
May 24, 2006

During an annual Memorial Day outing with friends, one of staff member Nancy Szokan's friends made a side dish that she says "knocked us all out." It was a tangy Asian-style cabbage slaw, bright and vinegary with almonds and some other, not instantly recognizable, crunch. Sort of Asian-picnic fusion. This is great, we said. What are those crunchy things? "Uncooked ramen," her friend admitted. And get this: The seasoning was mostly from the ramen noodle packet.

Nancy uses the plain Oriental flavor of ramen noodles, but she says you can substitute any flavor you like. This slaw goes well with fish, pork or pretty much anything. "I honestly don't know how long this will last covered in the refrigerator; we've never kept it more than a day." If you're doubling the recipe, you can reduce the oil by 1/4 cup.

Servings: 6
  • 1/2 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 package (3 ounces) ramen noodles, broken into small pieces, plus its flavor packet
  • 1/2 medium head cabbage, coarsely chopped
  • 2 tablespoons sesame seeds, toasted*
  • 1/3 cup slivered or sliced almonds, toasted*
  • 4 scallions, both white and tender green parts, coarsely chopped

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In a large bowl, combine the oil, vinegar, sugar, salt and pepper with the flavor packet from the noodles, stirring well. Add the chopped cabbage, ramen noodles, sesame seeds, almonds and scallions, tossing lightly to combine. Let the slaw rest at least 10 minutes; covered and refrigerated, it can hold for several hours. Serve at room temperature.

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Recipe Source

Adapted from part-time editor Nancy Szokan.

Tested by Bonnie S. Benwick.

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