Crunchy Asian Noodle Slaw | Midwest Living

Crunchy Asian Noodle Slaw

Crunchy Asian Noodle Slaw

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  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Bake 10 mins
  • Chill Up to 2 hrs

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  • 1 tablespoon white sesame seeds
  • 1 tablespoon black or white sesame seeds
  • 1 teaspoon celery seeds
  • 1/3 cup sesame oil (not toasted), peanut oil or vegetable oil
  • 1/3 cup rice vinegar or cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon grated fresh ginger or 1 tablespoon finely chopped pickled ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 1/8-1/4 teaspoon crushed red pepper
  • 1 3 - ounce package chicken- or beef-flavored ramen noodles, broken into small pieces
  • 4 cups shredded green cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
  • 2 cups fresh broccoli florets, coarsely chopped


  1. In a shallow baking pan, spread out sesame seeds and celery seeds. Bake in a 300 degree F oven about 10 minutes or until lightly toasted, stirring once. Remove from oven; cool.
  2. For dressing, in a screw-top jar, combine oil, vinegar, sugar, ginger, soy sauce, red pepper, seasonings from the flavoring packet of ramen noodles and toasted seeds. Cover and shake well; set aside.
  3. In a large bowl, toss together the broken dry ramen noodles, cabbage and broccoli. Shake the dressing well; pour over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 2 hours before serving. Makes 8 to 10 side-dish servings.

Nutrition Facts

(Crunchy Asian Noodle Slaw)

Servings Per Recipe 8, calcium (mg) 50, fiber (g) 2, iron (mg) 1, sugar (g) 5, sodium (mg) 282, Potassium (mg) 147, cal. (kcal) 176, vit. A (IU) 194, pro. (g) 3, vit. C (mg) 33, carb. (g) 14, Thiamin (mg) 0, Fat, total (g) 12, Riboflavin (mg) 0, Niacin (mg) 0, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 4

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