If you love Asian-style salads as much as I do, you’ve got to try my Crunchy Ramen Slaw. Thanks to all the prepared veggies available at the market these days—like shredded carrots, shredded cabbage, and shelled edamame—this refreshing slaw comes together in no time.
I gently toss everything in a delicious dressing that’s lightly sweetened with a touch of honey and perfectly spiced with freshly grated ginger and minced garlic. It’s the perfect side dish for anything off the grill, but it’s also easy to turn into a satisfying main course. Just add a little cooked shrimp, chicken, pork, or tofu, and you’re all set.
How Many Calories and WeightWatchers Points in this Crunchy Ramen Slaw?
According to my calculations, each serving has 175 calories.
To see your WW Points for this recipe, click here to track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Recipe Ingredients
For the soy-ginger dressing:
- Soy sauce – Adds a deep, savory umami flavor. Use tamari for gluten-free, or coconut aminos for a slightly sweeter, soy-free option.
- Rice vinegar – Brings a light, tangy brightness to the dressing. Apple cider vinegar would also work, as would white wine vinegar in a pinch.
- Sesame oil – Gives a rich, nutty aroma and flavor for which there is really no adequate substitute.
- Honey – Lightly sweetens the dressing and balances the acidity. You could also use maple syrup or agave nectar if you prefer.
- Minced garlic – Adds a little bite. When time is tight I often use garlic from a jar.
Garlic powder or granulated garlic (I love the roasted granulated garlic from Penzey’s) (about ¼ teaspoon) works if fresh isn’t available. - Ginger – Fresh, zingy, and slightly peppery—key for that signature flavor. Fresh ginger paste is also available in a jar and tube. You can substitute dried ground ginger (use sparingly, about ? teaspoon) if fresh is unavailable.
- Sriracha – Provides a gentle heat and touch of sweetness. You can substitute any hot sauce you like, or a pinch of crushed red pepper flakes for heat without the slight sweetness.
For the slaw:
- Ramen noodles – Add an irresistible crunch when broken up dry. C chow mein noodles or crispy wonton strips would also work.
- Shredded carrots – Bring sweetness, color, and crunch. Substitute atchstick-cut jicama or thinly sliced bell peppers if you prefer.
- Shelled edamame – Tender, protein-packed bites that add heartiness. You’ll find them in the freezer section or sometimes in the produce section of larger, well-stocked grocery stores.
- Shredded red cabbage – Provides vibrant color and a sturdy, crisp texture. You could substitute green cabbage, pre-shredded coleslaw mix, or even a broccoli slaw mix.
- Green onions – Add bright yet mild onion flavor. Chives or finely minced red onion would also work.
- Cilantro – Add distinctive fresh, citrusy notes that lift the whole dish. Flat-leaf parsley is a good alternative for those who don’t love the taste of cilantro.
- Dry roasted peanuts (optional, but highly recommended) – Add a salty crunch and a nutty finish. Cashews, almonds, or sunflower seeds also work well.
How to Make Crunchy Soy Ginger Ramen Slaw
Step 1: Gather and prepare all ingredients.
Step 2: Make the dressing: Whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger root and Sriracha in a small bowl.
Step 3: Break the ramen noodles into small pieces and add to a large bowl. (Set the included seasoning packet aside for another use.) Add the carrot, edamame, shredded cabbage, green onion, cilantro and chopped peanuts (if using) and stir to combine. Drizzle the dressing over the top and toss until coated evenly.
Step 4: Let stand for about 10 minutes before serving.
Recipe Notes
This slaw is best when served the day it is made. Any leftover slaw can be store in an airtight container in the refrigerator, but the ramen will absorb the dressing and become soggy.
For an easier version substitute your favorite bottled sesame ginger dressing. I like the lightened up one from Newman’s Own.
If desired, sprinkle the slaw with additional chopped peanuts and sesame seeds before serving.
When making this several hours ahead, combine all the slaw ingredients except for the ramen noodles, and cover tightly. About 10-15 minutes before serving, stir the crushed ramen noodles into the slaw and gently toss with the dressing.
Serving Suggestions
This refreshingly crunchy slaw goes great alongside your favorite grilled meat—from grilled chicken to pork to beef. It would work especially well with:
- WW Grilled Ginger Lime Chicken Thighs
- WW Marinated Grilled Flank Steak
- Miso Glazed Pork Tenderloin
- Marinated Portobello Mushroom Steaks
Or turn it into a vibrantly flavorful main dish by adding cooked shrimp, pork, or chicken. I used some leftover rotisserie chicken and enjoyed it for lunch!
Ways to Use & Store Leftovers
This simple slaw is best when served the day it is made. It really doesn’t keep long-term in the refrigerator because the ramen noodles will absorb the dressing and become soggy.
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Light & Tasty Crunchy Ramen Slaw Recipe
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Equipment
- Chef Knife
- Cutting Board
- Mixing Bowls
Ingredients
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon Sriracha chili sauce
- 1 package (3 ounces) ramen noodles
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 cup shredded red cabbage
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped dry roasted peanuts (optional)
Instructions
- Gather and prepare all ingredients.
- Make the dressing: Whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger root and Sriracha in a small bowl (affiliate link).
- Break the ramen noodles into small pieces and add to a large bowl. (Set the included seasoning packet aside for another use.) Add the carrot, edamame, shredded cabbage, green onion, cilantro and chopped peanuts (if using) and stir to combine. Drizzle the dressing over the top and toss until coated evenly.
- Let stand for about 10 minutes before serving.
Notes
WW Points: 4
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
This slaw is best when served the day it is made. Any leftover slaw can be store in an airtight container in the refrigerator-but the ramen will absorb the dressing and become soggy.
If desired, sprinkle the slaw with additional chopped peanuts and sesame seeds before serving.
When making this several hours ahead, combine all the slaw ingredients except for the ramen noodles, and cover tightly. About 10-15 minutes before serving, stir the crushed ramen noodles into the slaw and gently toss with the dressing.
Nutrition
Recipe source: Taste of Home
A note about WW Points
If you’re following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
If you like this Crunchy Soy Ginger Ramen Slaw, you might also like
- This simple Spicy Cabbage Slaw with carrots, cilantro and spicy ginger dressing mixes together in minutes, but needs to chill for at least 30 minutes to give the flavors a chance to blend.
- No cooking required, as this Easy Asian Chicken Salad is made with mostly ready to go ingredients from Trader Joe’s (or your local grocery store)!
- Low Fat Asian Slaw with Pineapple combines shredded red and green cabbage, carrots, scallions, toasted sesame seeds and pineapple tidbits tossed with a zingy low-fat Asian vinaigrette.
- A longtime lover of Chinese Chicken Salad, this Crunchy Asian Salad with Chicken is a lighter and healthier homemade version.
The post Light & Tasty Crunchy Ramen Slaw appeared first on Simple Nourished Living.
