Back to Tangy Cabbage Slaw

Print Options


Card Sizes

Tangy Cabbage Slaw Recipe

Tangy Cabbage Slaw Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Tangy Cabbage Slaw

Sort By :
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."

Reviewed Jul. 4, 2011

"My husband hates mayonaise in coleslaw. This was the perfect solution to my picnic problem! Everybody who has tasted it loves it. Thanks."

Reviewed Jun. 5, 2011

"Very good. I added some sunflower seeds for added crunch and a dash of soy sauce to the dressing."

Loading Image