Asian Coleslaw Light

Asian Coleslaw Light

WebsByMegan 7

"This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too."

Ingredients 2 h 15 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
  2. Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.
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Reviews 34

  1. 44 Ratings


I loved the recipe although I did change a few things. The beef ramah noodles changed to chicken. The sunflower seeds became almonds. The olive oil was vegetable or canola oil and the splenda became sugar. Everone said mine was exceptional and would I bring it to all the parties so I guess it was great either way. Thanks for the great recipe.


this recipe is fantastic! I would have given it 5 stars, but I made some changes. Don't do anything to the ramen other than break it up and mix it in. Plus I put in almonds and sunflower seeds, which was good, and I increased the sugar, olive oil, and vingar to 4 Tbs. It turned out fantastic and I got a ton of compliments on it. My husband has been talking about it constantly. plus, it's light and a great side to almost any cuisine!


I like this better with crunchy noodles, either saute them in a little olive oil or just break up without cooking at all. The splenda is a great idea. I have used different flavors of ramen noodles and this works with all of them. Light and tasty!