Asian Coleslaw Light

Asian Coleslaw Light

WebsByMegan 8

"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."


2 h 15 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Your rating



  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...

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 seed...

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 nood...