18 Spicy Ramen Noodle Cole Slaw Delicious Recipes

Looking to spice up your mealtime with something unexpectedly delicious? Dive into our roundup of 18 Spicy Ramen Noodle Cole Slaw Delicious Recipes that blend the crunch of fresh veggies with the fiery kick of ramen. Perfect for home cooks seeking a quick, flavorful twist on classic slaw, these recipes promise to turn any ordinary dish into a standout meal. Keep reading to discover your next favorite!

Spicy Ramen Noodle Cole Slaw with Sriracha Mayo

Today’s the day we ditch the dull and dive into a dish that’s as bold as your decision to wear white after Labor Day. Spicy Ramen Noodle Cole Slaw with Sriracha Mayo isn’t just a mouthful to say—it’s a flavor explosion that’ll have your taste buds doing backflips.

Ingredients

• 1 package ramen noodles (because who has time to make their own?)
• 1/2 cup mayonnaise (the real MVP of creamy dressings)
• 1 tbsp Sriracha (or more, if you’re feeling spicy)
• 1 tbsp honey (for that sweet, sweet balance)
• 1 tbsp rice vinegar (it’s all about the tang)
• 1/2 head green cabbage, shredded (the crunchier, the better)
• 1 carrot, julienned (for a pop of color and crunch)
• 2 green onions, sliced (because everything’s better with a little green)
• 1/4 cup cilantro, chopped (optional, but highly recommended for herb lovers)
• 1/2 tsp sesame oil (just a dash for that nutty aroma)
• Salt to taste (but let’s be honest, you’ll probably forget to measure)

Instructions

1. Crush the ramen noodles into small pieces (no need to cook them—this isn’t your dorm room ramen).
2. In a large bowl, whisk together mayonnaise, Sriracha, honey, rice vinegar, and sesame oil until smooth. Taste and adjust Sriracha if you dare.
3. Add the shredded cabbage, julienned carrot, sliced green onions, and chopped cilantro to the bowl. Toss to coat everything in that spicy mayo goodness.
4. Sprinkle the crushed ramen noodles on top and give it one final gentle toss (we want those noodles to stay crunchy).
5. Let the slaw sit for 10 minutes before serving to let the flavors mingle (patience is a virtue, but it’s hard when it smells this good).

Crunchy, creamy, and with just the right amount of kick, this slaw is the side dish that steals the show. Serve it alongside grilled meats or pile it high on a pulled pork sandwich for an unforgettable bite.

Creamy Ramen Noodle Cole Slaw with Avocado Dressing

Unbelievably, we’ve found a way to make ramen noodles even more irresistible by tossing them into a creamy, crunchy coleslaw that’s dressed to impress with avocado. It’s the kind of dish that makes you wonder why you haven’t been eating ramen this way all along.

Ingredients

• 2 packs of ramen noodles (because one is never enough, and we’re skipping the seasoning packet)
• 1/2 cup mayonnaise (the creamier, the better)
• 1 ripe avocado (make sure it’s just right—soft but not mushy)
• 2 tbsp lime juice (freshly squeezed, because bottled just doesn’t hit the same)
• 1 tbsp honey (for that sweet, sweet balance)
• 1/2 tsp salt (to make all those flavors pop)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 2 cups shredded coleslaw mix (or chop your own if you’re feeling extra)
• 1/4 cup chopped cilantro (optional, but highly recommended for a fresh kick)

Instructions

1. Cook the ramen noodles according to the package instructions, then rinse under cold water and drain well. Tip: Al dente is the way to go here—nobody likes mushy noodles.
2. In a blender, combine the mayonnaise, avocado, lime juice, honey, salt, and black pepper. Blend until smooth. Tip: If the dressing is too thick, a splash of water can loosen it up.
3. In a large bowl, toss the cooled noodles with the coleslaw mix and cilantro (if using). Pour the avocado dressing over and mix until everything is evenly coated. Tip: Use your hands for mixing—it’s messy but fun and ensures every bite is flavorful.
4. Chill in the refrigerator for at least 30 minutes before serving. This step is crucial for the flavors to meld together beautifully.

How this dish turns the humble ramen into a creamy, crunchy, and utterly addictive salad is nothing short of magic. Serve it as a side at your next BBQ or enjoy it straight from the bowl—no judgment here.

Asian-Inspired Ramen Noodle Cole Slaw with Peanut Dressing

Miraculously, we’ve turned the humble coleslaw into a show-stopping side that’ll have your taste buds doing backflips. This Asian-Inspired Ramen Noodle Cole Slaw with Peanut Dressing is the love child of crunch and creaminess, with a peanutty punch that’s downright addictive.

Ingredients

• 1 package (3 oz) ramen noodles, crushed (save the seasoning packet for another adventure)
• 1/2 cup creamy peanut butter (the kind that sticks to the roof of your mouth is perfect here)
• 1/4 cup soy sauce (low-sodium if you’re watching your salt intake)
• 2 tbsp rice vinegar (for that tangy kick)
• 1 tbsp honey (because life’s too short for bland dressings)
• 1 tsp sesame oil (a little goes a long way, folks)
• 1/2 tsp red pepper flakes (adjust according to your heat tolerance)
• 4 cups coleslaw mix (because we’re all about that convenience)
• 1/2 cup shredded carrots (for a pop of color and sweetness)
• 1/4 cup chopped green onions (the greener, the better)
• 1/4 cup chopped cilantro (optional, but highly recommended for herb lovers)

Instructions

1. In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes until smooth. Tip: If the dressing is too thick, a splash of warm water will loosen it up beautifully.
2. Add the coleslaw mix, shredded carrots, green onions, and cilantro (if using) to the bowl. Toss until everything is evenly coated with the dressing. Tip: For maximum flavor, let the slaw sit for 10 minutes before serving.
3. Just before serving, sprinkle the crushed ramen noodles on top for an irresistible crunch. Tip: Don’t add the noodles too early, or they’ll lose their signature crunch.

Ready to dive in? This slaw is a textural dream—creamy, crunchy, and packed with flavors that play well together. Serve it alongside grilled chicken or pile it high on tacos for an unexpected twist.

Crunchy Ramen Noodle Cole Slaw with Almonds and Sesame Seeds

Feast your eyes on this not-so-humble slaw that’s about to become the crunchiest, most addictive side dish at your next BBQ. It’s like your favorite ramen and coleslaw had a delicious baby, with almonds and sesame seeds crashing the party for extra pizzazz.

Ingredients

• 2 packs of ramen noodles (chicken flavor, because why not? But save those seasoning packets for another adventure.)
• 1/2 cup sliced almonds (because whole almonds are just showing off.)
• 1 tbsp sesame seeds (toasted, because we’re fancy like that.)
• 1/4 cup vegetable oil (extra virgin olive oil is my go-to, but let’s keep it neutral here.)
• 2 tbsp rice vinegar (for that tangy kick that makes your taste buds dance.)
• 1 tbsp sugar (to sweeten the deal, literally.)
• 1/2 tsp salt (because even rebels need rules.)
• 1/4 tsp black pepper (freshly ground, unless you’re in a pinch.)
• 1 bag coleslaw mix (16 oz, because we’re all about that convenience life.)
• 3 green onions, thinly sliced (for a pop of color and a hint of sharpness.)

Instructions

1. Preheat your oven to 350°F because we’re toasting those almonds and sesame seeds to golden perfection.
2. Spread the sliced almonds and sesame seeds on a baking sheet. Toast in the oven for 5-7 minutes, watching closely to prevent a tanning bed mishap.
3. While those are toasting, crush the ramen noodles in their bags (therapy, anyone?) then open and discard the seasoning packets.
4. In a large bowl, whisk together the vegetable oil, rice vinegar, sugar, salt, and black pepper until the sugar dissolves. This is your slaw’s VIP dressing.
5. Add the coleslaw mix, crushed ramen noodles, and toasted almonds and sesame seeds to the bowl. Toss everything together like you’re mixing a potion.
6. Chill in the fridge for at least 30 minutes. This isn’t just cooling time; it’s flavor melding magic.
7. Before serving, sprinkle with green onions for that final flourish.

Zesty, crunchy, and unapologetically bold, this slaw is a textural dream with a flavor that punches above its weight. Serve it alongside grilled meats or as a standalone snack that’ll have everyone asking for the recipe.

Vegan Ramen Noodle Cole Slaw with Tahini Lemon Dressing

Hold onto your hats, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat—vegan ramen noodle cole slaw with a tahini lemon dressing that’ll have your taste buds doing backflips.

Ingredients

• 8 oz ramen noodles (forget the seasoning packet—this is where the magic happens without it)
• 4 cups shredded cabbage (the crunchier, the better, if you ask me)
• 1 cup shredded carrots (for that pop of color and sweetness)
• 1/2 cup tahini (the creamier, the dreamier)
• 1/4 cup fresh lemon juice (bottled is a no-go here, folks)
• 2 tbsp maple syrup (because life’s too short for bland dressings)
• 1 tbsp soy sauce (the secret umami booster)
• 1 clove garlic, minced (size matters—go big or go home)
• 1/2 tsp salt (just enough to make the flavors sing)
• 1/4 tsp black pepper (a little kick never hurt anybody)

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the ramen noodles and cook for exactly 3 minutes—al dente is the goal here.
2. Drain the noodles and rinse under cold water to stop the cooking process. Shake off excess water like you’re shaking off a bad day.
3. In a large mixing bowl, combine the shredded cabbage and carrots. Toss them together like they’re old friends reuniting.
4. In a smaller bowl, whisk together the tahini, lemon juice, maple syrup, soy sauce, minced garlic, salt, and black pepper until smooth. Taste and adjust the seasoning if needed—trust your gut.
5. Pour the dressing over the cabbage and carrot mixture. Add the cooled ramen noodles. Toss everything together until well coated. Pro tip: use your hands for the best mix—just make sure they’re clean!
6. Let the slaw sit for at least 10 minutes before serving to let the flavors mingle and get to know each other.

Perfect for picnics or as a crunchy side, this slaw is a texture lover’s dream with its crisp veggies and chewy noodles. The tahini lemon dressing brings a creamy, tangy vibe that’s downright addictive. Serve it in a hollowed-out cabbage for a show-stopping presentation that’ll have everyone talking.

Ramen Noodle Cole Slaw with Grilled Chicken and Honey Mustard

Dare to dive into a dish that’s a quirky twist on your typical BBQ side? This Ramen Noodle Cole Slaw with Grilled Chicken and Honey Mustard is where crunch meets munch in the most unexpected way. Perfect for those who think salads are snooze-fests and chicken is just, well, chicken.

Ingredients

• 2 cups shredded coleslaw mix (because who has time to shred cabbage?)
• 1 package ramen noodles, crushed (save the seasoning packet for a midnight snack)
• 1/2 cup mayonnaise (the glue that holds our crunchy masterpiece together)
• 2 tbsp honey (for that sweet, sweet love)
• 1 tbsp Dijon mustard (because we’re fancy like that)
• 1 lb grilled chicken breast, sliced (get that grill marks for the ‘gram)
• 1/4 cup sliced almonds (for an unexpected crunch)
• 2 green onions, chopped (a little green never hurt nobody)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, because we’re not cooking chicken with wishful thinking.
2. Season the chicken breast with salt and pepper, then grill for 6-7 minutes per side, or until the internal temperature hits 165°F. No one likes a foodborne illness.
3. While the chicken is grilling, whisk together mayonnaise, honey, and Dijon mustard in a large bowl. Taste it? Yeah, it’s good.
4. Add the coleslaw mix, crushed ramen noodles, and sliced almonds to the bowl. Toss until everything is coated in that glorious dressing.
5. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps it juicy—science!
6. Top the slaw with sliced grilled chicken and chopped green onions. Serve immediately, unless you enjoy soggy noodles.

Kick back and revel in the cacophony of textures—crunchy, creamy, and everything in between. This dish is a conversation starter, so serve it at your next BBQ and watch the magic happen.

Spicy Korean Ramen Noodle Cole Slaw with Gochujang Dressing

Alright, let’s dive into this fiery, crunchy, and utterly addictive dish that’s about to become your new summer obsession. Spicy Korean Ramen Noodle Cole Slaw with Gochujang Dressing is here to shake up your salad game—no boring greens allowed!

Ingredients

• 1 package of ramen noodles (save the seasoning packet for another adventure)
• 4 cups shredded cabbage (because who has time to chop?)
• 1 cup shredded carrots (for that pop of color and crunch)
• 1/2 cup mayonnaise (the creamier, the better)
• 2 tbsp gochujang paste (this is where the magic happens)
• 1 tbsp rice vinegar (for that tangy kick)
• 1 tbsp honey (to sweeten the deal)
• 1 tsp sesame oil (my secret weapon for depth)
• 1/4 cup sliced green onions (because everything’s better with onions)
• 1 tbsp sesame seeds (for that final flourish)

Instructions

1. Break the ramen noodles into small pieces and toast them in a dry skillet over medium heat for 3-4 minutes, until golden and fragrant. Tip: Keep them moving to avoid burning!
2. In a large bowl, toss together the shredded cabbage and carrots. No need to be gentle—get in there!
3. In a separate bowl, whisk together the mayonnaise, gochujang paste, rice vinegar, honey, and sesame oil until smooth. Taste and adjust if needed, but trust me, it’s perfect.
4. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Tip: Use your hands for maximum coverage and minimal mess.
5. Add the toasted ramen noodles, green onions, and sesame seeds to the bowl. Give it one final toss to combine. Tip: Let it sit for 10 minutes before serving to let the flavors meld.

Final thoughts: This slaw is a textural dream—crunchy, creamy, and packed with umami goodness. Serve it alongside grilled meats or as a bold topping for tacos. Either way, prepare for compliments!

Ramen Noodle Cole Slaw with Shredded Pork and Cilantro

Oh, the joys of combining the crunch of ramen noodles with the creamy tang of cole slaw and the rich, savory goodness of shredded pork—this dish is a symphony of textures and flavors that’ll have your taste buds dancing. Perfect for picnics, potlucks, or just because you deserve something delicious today.

Ingredients

• 2 packs of ramen noodles (chicken flavor, because life’s too short for bland noodles)
• 1/2 cup mayonnaise (the real deal, none of that light stuff)
• 2 tbsp rice vinegar (for that perfect tangy kick)
• 1 tbsp sugar (because a little sweetness never hurt anybody)
• 1/2 tsp salt (to make all the flavors pop)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 4 cups shredded cabbage (the crunchier, the better)
• 1 cup shredded carrots (for color and a hint of sweetness)
• 2 cups shredded pork (leftover pulled pork works wonders here)
• 1/4 cup chopped cilantro (because cilantro makes everything better)

Instructions

1. Crush the ramen noodles into small pieces while still in the bag—no need to dirty another bowl. Discard the seasoning packets or save for another use.
2. In a large bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Taste and adjust seasoning if necessary—this is your dressing, make it shine.
3. Add the shredded cabbage, carrots, and crushed ramen noodles to the bowl with the dressing. Toss until everything is evenly coated. Let it sit for 10 minutes to soften the noodles slightly.
4. Gently fold in the shredded pork and chopped cilantro until just combined. You want those beautiful streaks of pork and flecks of green throughout.
5. Serve immediately or chill in the fridge for up to an hour to let the flavors meld. The noodles will soften more over time, so if you’re all about that crunch, dig in right away.

Mmm, the contrast between the creamy slaw, the tender pork, and the crispy noodles is nothing short of magical. Try serving it in lettuce cups for a fun, hands-on meal or alongside grilled corn for the ultimate summer feast.

Quick and Easy Ramen Noodle Cole Slaw with Lime Vinaigrette

Ramen noodles aren’t just for broke college students anymore—whip up this crunchy, tangy coleslaw that’ll have your taste buds doing backflips. Perfect for picnics, potlucks, or when you’re just too lazy to cook something complicated but still want to impress.

Ingredients

• 2 packs of ramen noodles (chicken flavor, because let’s be real, it’s the best)
• 1/2 cup mayonnaise (the real stuff, none of that ‘light’ nonsense)
• 2 tbsp lime juice (freshly squeezed, unless you’re into that bottled sadness)
• 1 tbsp honey (because life’s too short for sugar)
• 1/2 tsp salt (just a pinch, unless you’re a salt fiend)
• 1/4 tsp black pepper (freshly ground, because we’re fancy now)
• 4 cups coleslaw mix (or chop your own cabbage if you’re feeling extra)
• 1/4 cup sliced almonds (for that crunch factor)
• 2 green onions, thinly sliced (because color is life)

Instructions

1. Crush the ramen noodles in their bags—get out that aggression—then open and discard the seasoning packets (or save them for another culinary adventure).
2. In a large bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper until smooth. Taste and adjust—more lime? More honey? You do you.
3. Add the coleslaw mix, crushed ramen, almonds, and green onions to the bowl. Toss everything until well coated. Tip: Let it sit for 10 minutes before serving to let the flavors mingle like guests at a good party.
4. Serve chilled or at room temperature. This slaw is a crunchy, creamy dream with a zesty lime kick—perfect alongside grilled meats or as a bold topping for tacos.

So there you have it—a dish that’s as fun to make as it is to eat. The ramen adds an unexpected crunch, while the lime vinaigrette keeps things bright and lively. Try serving it in individual cups for a cute, no-fuss presentation at your next gathering.

Ramen Noodle Cole Slaw with Tofu and Miso Dressing

Y’all, if you’ve ever stared into your pantry and thought, ‘What even is dinner?’, let me introduce you to this game-changing dish that’s about to make your taste buds do a happy dance.

Ingredients

• 2 packs of ramen noodles (because who doesn’t have these stashed away?)
• 1/2 cup of shredded carrots (for that crunch we all crave)
• 1/2 cup of shredded purple cabbage (color is key, folks)
• 1 block of firm tofu, pressed and cubed (press it like you mean it)
• 1/4 cup of miso paste (the umami bomb)
• 2 tbsp of soy sauce (low sodium if you’re watching that)
• 1 tbsp of sesame oil (the good stuff)
• 1 tbsp of rice vinegar (for that tangy kick)
• 1 tsp of honey (or agave if you’re vegan)
• 1/2 tsp of grated ginger (fresh, because powdered is sad)
• 1 clove of garlic, minced (no jarred nonsense)

Instructions

1. Preheat your oven to 400°F because we’re about to get crispy with that tofu.
2. Toss the cubed tofu in 1 tbsp of soy sauce and 1/2 tbsp of sesame oil, then spread it on a baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy.
3. While the tofu does its thing, cook the ramen noodles according to the package, but ditch the seasoning packet. We’re classier than that.
4. In a bowl, whisk together the miso paste, remaining soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Taste it? Yeah, that’s the good stuff.
5. Drain the noodles and rinse under cold water to stop the cooking. Let them shake off the excess water like a dog after a bath.
6. In a large bowl, combine the noodles, carrots, cabbage, and tofu. Pour the dressing over and toss like you’re mixing a salad at a fancy restaurant.
7. Let it sit for 10 minutes. Yes, waiting is the hardest part, but it’s worth it.

Every bite of this slaw is a crunchy, creamy, umami-packed party in your mouth. Serve it in a bowl, on a plate, or straight out of the mixing bowl—no judgment here.

Thai-Style Ramen Noodle Cole Slaw with Coconut Lime Dressing

Let’s face it, folks, the only thing better than ramen or coleslaw is a magical mashup of both, especially when it’s dressed to impress with a coconut lime concoction that’ll make your taste buds do a happy dance.

Ingredients

• 8 oz ramen noodles (because who can resist their springy goodness?)
• 4 cups shredded coleslaw mix (I’m lazy, so pre-shredded is my hero)
• 1/2 cup coconut milk (full-fat for that creamy dreaminess)
• 2 tbsp lime juice (freshly squeezed, unless you’re in a real pinch)
• 1 tbsp honey (because a little sweetness never hurt nobody)
• 1 tsp soy sauce (the secret umami booster)
• 1/2 tsp grated ginger (for that zingy kick)
• 1/4 cup chopped cilantro (more if you’re a cilantro fanatic like me)
• 1/4 cup chopped peanuts (for that irresistible crunch)

Instructions

1. Boil the ramen noodles according to package instructions, but ditch the seasoning packet—we’re classier than that. Drain and rinse under cold water to stop the cooking. Tip: A splash of oil keeps them from sticking.
2. In a large bowl, whisk together coconut milk, lime juice, honey, soy sauce, and ginger until smooth. Taste and adjust—more lime for tang, more honey for sweet.
3. Toss the cooled noodles and coleslaw mix with the dressing until everything is beautifully coated. Tip: Let it sit for 10 minutes to let the flavors mingle like old friends.
4. Garnish with cilantro and peanuts right before serving. Tip: Toast the peanuts for an extra layer of flavor.

Vibrant and bursting with flavors, this dish is a textural paradise—crunchy, creamy, and everything in between. Serve it in a hollowed-out pineapple for that Instagram-worthy tropical vibe.

Ramen Noodle Cole Slaw with Beef and Ginger Soy Dressing

Today’s the day we ditch the boring side dishes and jazz up our meal with something that packs a punch in both flavor and fun. Think of this as the love child of your favorite instant ramen and that coleslaw you can’t resist at BBQs, but with a beefy twist and a dressing that’ll make your taste buds dance.

Ingredients

• 2 packs of ramen noodles (because one is never enough, right?)
• 1 lb beef sirloin, thinly sliced (go for the good stuff, your stomach will thank you)
• 4 cups coleslaw mix (save time and tears, buy it pre-shredded)
• 1/4 cup soy sauce (the secret to umami heaven)
• 2 tbsp ginger, freshly grated (powdered ginger is a crime here)
• 1 tbsp sesame oil (for that nutty, toasty flavor)
• 1/4 cup rice vinegar (it’s all about that tang)
• 2 tbsp honey (because sweet and savory is the dream team)
• 1/2 tsp red pepper flakes (adjust if you’re not into the spicy life)

Instructions

1. Break the ramen noodles into small pieces and cook them according to the package instructions, but ditch the seasoning packet—it’s not invited to this party.
2. While the noodles cook, heat a large skillet over medium-high heat and sear the beef slices for 2-3 minutes per side, or until they’re just shy of being well-done. Overcooked beef is a tragedy.
3. In a large bowl, whisk together the soy sauce, ginger, sesame oil, rice vinegar, honey, and red pepper flakes. This is your dressing, and it’s about to change your life.
4. Drain the noodles and rinse them under cold water to stop the cooking process. Nobody likes mushy noodles.
5. Add the coleslaw mix, cooked noodles, and beef to the bowl with the dressing. Toss everything together like you mean it, ensuring every bite is coated in that glorious dressing.

Oh, the crunch of the coleslaw mixed with the chewiness of the noodles and the savory beef is a texture dream. Serve it up in a big bowl for family style, or portion it out for meal prep—it’s just as delicious the next day.

Refreshing Ramen Noodle Cole Slaw with Cucumber and Mint

Oh boy, do we have a treat for you today! Imagine the crunch of fresh veggies, the zing of mint, and the unexpected twist of ramen noodles all coming together in a dish that’s as fun to make as it is to eat. This isn’t your grandma’s coleslaw—unless your grandma is secretly a ramen-loving rebel.

Ingredients

• 2 packs of ramen noodles (chicken flavor, because why not add a little umami?)
• 1/2 cup mayonnaise (the real deal, none of that light stuff)
• 2 tbsp rice vinegar (for that perfect tang)
• 1 tbsp sugar (because a little sweetness never hurt anybody)
• 1/2 tsp salt (to make all the flavors pop)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 4 cups shredded cabbage (green, purple, or a mix for extra color)
• 1 cucumber, thinly sliced (keep the skin on for crunch)
• 1/4 cup fresh mint leaves, chopped (trust me, it’s a game-changer)

Instructions

1. Crush the ramen noodles in their packets, then open and discard the seasoning packets. Boil the noodles according to package instructions, then drain and rinse under cold water to stop the cooking. Tip: Rinsing removes excess starch, making the noodles perfect for slaw.
2. In a large bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. This is your dressing—make it rain!
3. Add the cooled noodles, shredded cabbage, sliced cucumber, and chopped mint to the bowl with the dressing. Toss everything together until well coated. Tip: Use your hands for mixing; it’s messy but effective.
4. Let the slaw sit in the fridge for at least 30 minutes before serving. This waiting game allows the flavors to meld beautifully. Tip: Cover the bowl with plastic wrap to keep it fresh.

So there you have it—a slaw that’s crunchy, creamy, and utterly refreshing with a hint of minty freshness. Serve it alongside grilled meats or as a standalone dish that’ll have everyone asking for seconds. Sneak in some extra cucumber slices on the side for an added crunch!

Ramen Noodle Cole Slaw with Shrimp and Spicy Mayo

Unbelievably, this dish combines the crunch of ramen noodles with the creamy kick of spicy mayo, all while shrimp plays the starring role. It’s like a party in your mouth where everyone’s invited, and the dress code is ‘delicious.’

Ingredients

• 2 packs of ramen noodles (chicken flavor, because life’s too short for bland)
• 1/2 cup mayonnaise (the real deal, none of that light stuff)
• 1 tbsp sriracha (more if you’re feeling adventurous)
• 1 lb shrimp, peeled and deveined (because no one likes a sandy bite)
• 2 cups coleslaw mix (save time, live more)
• 1/4 cup green onions, sliced (for that pop of color and sass)
• 1 tbsp sesame oil (toasted, because we’re fancy like that)
• 1 tbsp soy sauce (low sodium, unless you’re into that)

Instructions

1. Preheat your skillet over medium-high heat and add the sesame oil. Let it get just shy of smoking—that’s when the magic happens.
2. Toss in the shrimp and cook for 2 minutes per side, or until they’re pink and slightly curled. Overcooked shrimp are a crime against humanity.
3. While the shrimp are doing their thing, crush the ramen noodles (discard the seasoning packet or save it for a rainy day).
4. In a large bowl, whisk together the mayonnaise, sriracha, and soy sauce. Taste and adjust the heat level—your tongue, your rules.
5. Add the coleslaw mix, green onions, and crushed ramen noodles to the bowl. Toss to coat everything in that spicy mayo goodness.
6. Gently fold in the cooked shrimp, ensuring they’re evenly distributed but not smothered.
7. Let the slaw sit for 5 minutes before serving. This lets the flavors mingle and the noodles soften just right.

Ready to dive in? The texture is a crunchy, creamy dream, with the shrimp adding a juicy pop in every bite. Serve it atop a toasted bun for a slaw-tastic sandwich twist, or keep it classic in a bowl. Either way, it’s a flavor fiesta that’ll have you coming back for seconds.

Japanese-Inspired Ramen Noodle Cole Slaw with Wasabi Dressing

Mmm, imagine the crunch of fresh veggies meeting the umami punch of ramen noodles, all tied together with a wasabi dressing that’ll make your taste buds do a happy dance. This isn’t your grandma’s coleslaw—unless your grandma is a sushi chef with a penchant for fusion cuisine.

Ingredients

• 2 cups shredded green cabbage (the crunchier, the better)
• 1 cup shredded purple cabbage (for that Instagram-worthy color pop)
• 1 package ramen noodles, crushed (save the seasoning packet for another adventure)
• 1/2 cup mayonnaise (go for the full-fat version; we’re not here to skimp)
• 2 tbsp rice vinegar (it’s like a tangy high-five for your slaw)
• 1 tbsp soy sauce (the secret umami booster)
• 1 tsp wasabi paste (adjust to your bravery level)
• 1 tbsp honey (to sweeten the deal)
• 1/4 cup sliced green onions (for a mild oniony kick)
• 1/4 cup toasted sesame seeds (because everything’s better with a little crunch)

Instructions

1. In a large bowl, combine the green and purple cabbage with the crushed ramen noodles. Toss them like you’re mixing a salad at a disco.
2. In a smaller bowl, whisk together mayonnaise, rice vinegar, soy sauce, wasabi paste, and honey until smooth. Taste and adjust the wasabi if you’re feeling daring.
3. Pour the dressing over the cabbage and noodle mixture. Use tongs or your clean hands to mix everything until well coated. Tip: Let it sit for 10 minutes to let the flavors mingle.
4. Add the green onions and sesame seeds, giving everything one final toss to distribute the goodness evenly.
5. Serve immediately or chill for up to an hour to let the flavors deepen. Tip: The noodles will soften over time, so if you’re all about that crunch, eat it right away.

Now, this slaw is a textural dream—crunchy, creamy, and with just enough heat to keep things interesting. Try serving it alongside grilled chicken or as a bold topping for your next burger adventure. No matter how you dish it up, it’s guaranteed to steal the spotlight.

Ramen Noodle Cole Slaw with Smoked Salmon and Dill

Yo, who knew that ramen noodles could ditch the soup and still be the life of the party? This Ramen Noodle Cole Slaw with Smoked Salmon and Dill is here to prove that instant noodles can indeed dress to impress, turning your average picnic side into a show-stopping sensation.

Ingredients

– 2 packs of ramen noodles (save the seasoning packets for your next midnight snack)
– 1/2 cup mayonnaise (the creamier, the dreamier)
– 2 tbsp apple cider vinegar (for that tangy kick)
– 1 tbsp sugar (because a little sweetness never hurt nobody)
– 1/2 tsp salt (just enough to make the flavors pop)
– 1/4 tsp black pepper (freshly ground, if you’re fancy)
– 2 cups shredded cabbage (green, purple, or a mix for extra color)
– 1/2 cup shredded carrots (for a crunch that’s oh-so-satisfying)
– 4 oz smoked salmon, flaked (the star of the show)
– 2 tbsp fresh dill, chopped (because fresh herbs make everything better)

Instructions

1. Break the ramen noodles into small pieces while still in the bag (therapy, anyone?), then cook them according to the package instructions, minus the seasoning. Drain and rinse under cold water to stop the cooking.
2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Tip: Taste as you go—adjust the sweetness or tanginess to your liking.
3. Add the cooled ramen noodles, shredded cabbage, carrots, and smoked salmon to the bowl. Gently toss to coat everything in the dressing. Tip: Use your hands for mixing to ensure every noodle and veggie gets some love.
4. Sprinkle the chopped dill over the top and give it one final gentle toss. Tip: Reserve a little dill for garnish to make it Instagram-worthy.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors mingle and get to know each other.

This dish is a textural dream—crunchy, creamy, and utterly addictive. Serve it atop a toasted bagel for a brunch twist that’ll have everyone talking. The smoky salmon and fresh dill elevate it from a simple slaw to a dish that’s downright unforgettable.

Sweet and Sour Ramen Noodle Cole Slaw with Pineapple

Get ready to twist your taste buds with a dish that’s as fun to make as it is to eat! This isn’t your grandma’s coleslaw—unless your grandma was a punk rock chef who loved mixing sweet, sour, and a little bit of crunch.

Ingredients

• 2 cups shredded cabbage (because life’s too short for chopping)
• 1 package ramen noodles, crushed (save the seasoning packet for a rainy day)
• 1/2 cup pineapple chunks (fresh or canned, but let’s be real, canned is easier)
• 1/4 cup mayonnaise (the glue that holds our masterpiece together)
• 2 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp sugar (because sweet and sour is the name of the game)
• 1/2 tsp salt (just a pinch to make everything pop)
• 1/4 cup sliced almonds (for that crunch factor)

Instructions

1. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth. Tip: Taste as you go—adjust the sweetness or tanginess to your liking.
2. Add shredded cabbage and pineapple chunks to the bowl. Toss gently to coat everything in the dressing. Tip: Let it sit for 5 minutes to let the flavors mingle.
3. Crush the ramen noodles (discard the seasoning packet or save it for another use) and sprinkle over the slaw along with sliced almonds. Tip: For extra crunch, toast the almonds lightly before adding.
4. Toss everything together one more time. Serve immediately or chill for up to an hour to let the flavors deepen. Tip: The noodles will soften over time, so if you’re all about that crunch, eat it right away.

Perfect for picnics, potlucks, or when you’re just craving something wildly different. The combination of creamy, crunchy, sweet, and sour is a rollercoaster for your palate—and who doesn’t love a good ride?

Ramen Noodle Cole Slaw with Duck and Hoisin Dressing

Unbelievably, we’re about to turn your ramen noodle skepticism on its head with this crunchy, savory, and slightly sweet masterpiece that’s as fun to make as it is to eat. Picture this: duck so tender it practically whispers sweet nothings, paired with a hoisin dressing that’s the culinary equivalent of a bear hug.

Ingredients

• 2 packs of ramen noodles (because one is never enough, trust me)
• 1/2 cup shredded duck meat (leftover from last night’s dinner? Perfect.)
• 1/4 cup hoisin sauce (the stickier, the better)
• 2 tbsp rice vinegar (for that tangy kick)
• 1 tbsp sesame oil (toasted, because we’re fancy)
• 1 cup shredded cabbage (the crunchier, the happier)
• 1/2 cup shredded carrots (for a pop of color and sweetness)
• 2 green onions, thinly sliced (because everything’s better with onions)

Instructions

1. Break the ramen noodles into small pieces (no need to cook them, we’re going for crunch).
2. In a large bowl, whisk together the hoisin sauce, rice vinegar, and sesame oil until smooth (this is where the magic starts).
3. Add the shredded duck, cabbage, carrots, and green onions to the bowl (toss gently unless you’re into kitchen confetti).
4. Throw in the ramen noodle pieces and mix everything until well coated (this is the part where you pretend you’re a salad DJ).
5. Let the slaw sit for 10 minutes before serving (patience is a virtue, especially when it comes to flavor melding).

Dive into this dish and you’ll be greeted with a symphony of textures—crunchy, tender, and everything in between. Serve it atop a crispy wonton for an extra layer of decadence, or keep it simple and let the flavors shine on their own.

Conclusion

Flavorful and fiery, our roundup of 18 Spicy Ramen Noodle Cole Slaw recipes is a treasure trove for anyone looking to spice up their meal times. Each recipe promises a delightful crunch and a kick of heat, perfect for home cooks across North America. Dive in, try these delicious creations, and don’t forget to share your favorites in the comments or pin your top picks on Pinterest!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.