Ramen Coleslaw Recipe

Ramen noodles: Adds a crunchy texture to the coleslaw.

Cabbage: Provides a fresh and crisp base for the salad.

Carrots: Adds sweetness and color to the dish.

Almonds: Contributes a nutty flavor and additional crunch.

Sunflower seeds: Adds a subtle nutty taste and texture.

Green onions: Provides a mild onion flavor and color.

Olive oil: Forms the base of the dressing, adding richness.

Rice vinegar: Adds acidity and tang to the dressing.

Soy sauce: Contributes a salty, umami flavor to the dressing.

Maple syrup: Adds sweetness and balances the flavors in the dressing.

To enhance the texture and flavor of your ramen noodles in this coleslaw, lightly toast the crushed noodles in a dry skillet over medium heat until they turn golden brown. This will add a delightful crunch and a subtle nutty flavor to your dish.

• Ramen noodles - Substitute with rice noodles: Rice noodles are a great gluten-free alternative and maintain a similar texture.

• Shredded cabbage - Substitute with shredded kale: Kale provides a different texture and additional nutrients, making the dish even healthier.

• Shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar texture and adds a different flavor profile.

• Sliced almonds - Substitute with pumpkin seeds: Pumpkin seeds add a similar crunch and are a great source of protein and healthy fats.

• Sunflower seeds - Substitute with hemp seeds: Hemp seeds provide a similar texture and are rich in omega-3 fatty acids.

• Chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor, making it a good substitute.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and can be used in the same quantity.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable substitute.

• For optimal freshness, store your ramen coleslaw in an airtight container. This helps maintain the crunch of the shredded cabbage and carrots.

• If you plan to enjoy the coleslaw over a few days, keep the dressing separate from the vegetables and nuts. Mix them just before serving to prevent sogginess.

• Refrigerate the coleslaw immediately after preparation. It can stay fresh for up to 3 days when stored properly.

• To freeze, place the coleslaw mixture (excluding the dressing and ramen noodles) in a freezer-safe bag or container. Label it with the date for easy tracking.

• When ready to use, thaw the frozen coleslaw in the refrigerator overnight. Add the dressing and crushed ramen noodles just before serving to ensure the best texture and flavor.

• Avoid freezing the dressing and ramen noodles as they do not retain their quality well after thawing. Prepare these fresh when needed.

• If you notice any off smells or changes in texture, it's best to discard the coleslaw to ensure food safety.

• Preheat your oven to 350°F (175°C). Spread the ramen coleslaw evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes, or until warmed through. This method helps maintain the crunchiness of the cabbage and carrots.

• For a quicker option, use a microwave. Place the ramen coleslaw in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. This method is convenient but may slightly soften the ramen noodles.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the ramen coleslaw and stir frequently for about 5-7 minutes, or until warmed through. This method can help retain some of the original texture and flavor of the almonds and sunflower seeds.

• For a refreshing twist, consider serving the ramen coleslaw cold. Simply remove it from the refrigerator and let it sit at room temperature for about 10-15 minutes before serving. This allows the flavors to meld and the dressing to rehydrate the ramen noodles.

• Large bowl: For combining the shredded cabbage, shredded carrots, almonds, sunflower seeds, and green onions.

• Small bowl: For whisking together the olive oil, rice vinegar, soy sauce, and maple syrup to make the dressing.

• Whisk: To thoroughly mix the dressing ingredients.

• Knife: For chopping the green onions.

• Cutting board: To provide a surface for chopping the green onions.

• Grater: For shredding the carrots.

• Measuring cups: To measure out the olive oil, rice vinegar, almonds, sunflower seeds, and green onions.

• Measuring spoons: To measure out the soy sauce and maple syrup.

• Spoon or tongs: For tossing the salad to ensure the dressing coats all ingredients evenly.

• Plastic wrap or lid: To cover the bowl if refrigerating the coleslaw for later.

Pre-shred vegetables: Buy pre-shredded cabbage and carrots to save prep time.

Use a jar for dressing: Combine olive oil, rice vinegar, soy sauce, and maple syrup in a jar and shake to mix quickly.

Toast nuts in bulk: Toast almonds and sunflower seeds in advance and store them for multiple uses.

Pre-chop green onions: Chop green onions ahead of time and store them in the fridge.

Crush ramen in the package: Crush the ramen noodles while still in the package to avoid mess.