Japanese Coleslaw

Japanese Coleslaw Recipe

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Joyce Lowery


This was a favorite of my mother.


★★★★★ 1 vote

24 Hr


  • 2 tsp
  • 1
    bell pepper, chopped fine
  • 1
    onion, chopped fine
  • 1 stalk(s)
    celery, chopped fine
  • 1 Tbsp
    poppy seeds
  • 4 Tbsp
    rice vinegar
  • 1 c
    canola oil
  • 2 bunch
    green onions, chopped
  • 1/2 c
    salted sunflower seeds
  • 2 Tbsp
    sesame seeds
  • 1/4 c
  • 1 tsp
    worcestershire sauce
  • 1 box
    ramen noodles (chicken flavored)
  • 1
    cabbage head, shredded
  • 2 oz
    almonds, slivered
  • 1/4 c
    raspberry vinegar

How to Make Japanese Coleslaw


  1. Soak noodles in warm water about 15 minutes or until soft. Keep seasoning packet.
  2. Brown almonds and sesame seeds in one tablespoon butter. Cool.
  3. Combine cabbage, onions, chopped vegetables, sunflower seeds, sesame seeds, almonds, and drained noodles together in a large bowl.
  4. Cook sugar in the vinegars until dissolved. Add rest of ingredients, including about 1/2 packet of noodle seasoning packet. Cool before adding to salad.
  5. Chill at least 2 hours before serving.

Printable Recipe Card

About Japanese Coleslaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese

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