Tangy Cabbage Slaw Recipe
Tangy Cabbage Slaw Recipe photo by Taste of Home

Tangy Cabbage Slaw Recipe

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This slaw is always in demand at home and for potluck functions. People enjoy the crunchy texture and the sweet-and-sour zip. Plus, it can easily be made ahead of time.—Rose Purrington, Windom, Minnesota
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4-6 servings


  • 1 package (3 ounces) chicken ramen noodles
  • 3-3/4 cups coleslaw mix
  • 1/3 cup slivered almonds
  • 3 tablespoons sliced green onions
  • 1/2 cup canola oil
  • 1/3 cup white wine vinegar
  • 3 tablespoons sugar

Nutritional Facts

1/2 cup: 295 calories, 23g fat (4g saturated fat), 0mg cholesterol, 273mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 3g protein


  1. In a large bowl, break noodles into small pieces; set seasoning packet aside. Add the coleslaw mix, almonds and onions.
  2. In a small bowl, whisk the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat. Serve with a slotted spoon. Refrigerate leftovers. Yield: 4-6 servings.
Originally published as Tangy Cabbage Slaw in Country Woman January/February 2002, p41

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Reviewed Dec. 2, 2014

"My mom has been making this recipe for years, and it's always a favorite at family gatherings or potlucks. I also toast the almonds and add a splash of sesame oil."

Reviewed Aug. 10, 2013

"Very good. I added some extra cole slaw mix and a red and a yellow bell pepper, and there was still plenty of dressing. I also substituted sunflower seeds for the nuts because I had them on hand. Be careful not to make the salad too far in advance because the noodles will loose their crunch."

Reviewed Jul. 25, 2013

"Quick, easy and Yummy! I didn't have canola oil and used olive oil and didn't notice any difference."

Reviewed Jul. 7, 2013

"Tis went wonderfully with my thai ribs. Made a fresh summer side. :)"

Reviewed Sep. 25, 2012

"Very easy and I got lots of compliments."

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