How to make vegetarian Asian ramen coleslaw

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This Asian-style coleslaw gets even more fantastic crunch from the addition of dehydrated ramen noodles. Roasted in the oven, the noodles become caramelized, adding tons of flavor to this salad. As a result, the recipe below isn't just a side salad; it's a complete vegetarian meal.
The base for this salad is super easy if you rely on a store-bought coleslaw mix. Choose basic coleslaw or a broccoli slaw for more flavor and vitamins. Adding raw scallions and edamame lends even more Asian flair. Serve your favorite Asian hot sauce on the side for a bit more flavor.
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Vegetarian Asian Ramen Coleslaw
4
10 minutes
15 minutes
25 minutes
1 3-ounce package ramen noodles
1 tablespoon vegetable oil
1 tablespoon sesame seeds
1 16-ounce package coleslaw mix
1-1/2 cups shelled edamame
1 avocado, sliced
4 scallions, thinly sliced
1/4 cup rice vinegar
2 tablespoons canola oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 425 degrees F.
Break up the ramen noodles and spread them over a baking sheet. Drizzle with the oil and roast for 5 minutes.
Sprinkle the sesame seeds over the top, bake for an additional minute, and set aside.
Toss together the coleslaw mix, edamame, avocado and scallions.
In a bowl, whisk together the vinegar, oils, soy sauce, brown sugar, salt and pepper.
Drizzle over the coleslaw and toss to combine.
Sprinkle the ramen noodles and sesame seeds over the top and serve.
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