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Cold Slaw Ramen

Yield: about 4 servings


  • Cold Slaw Ramen2 packages of Ramen Noodles
  • 1/2 teaspoon salt
  • 3 cups cabbage, shredded
  • 1 cup carrots, shredded
  • 4 scallions, shredded or sliced
  • 1 teaspoon cooking oil
  • salt & pepper
  • 2 tablespoons ponzu sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons mirin
  • 2 teaspoons sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon hot chili paste
  • 2 teaspoons sweet jam or juice (I used peach jam)
  • 1/2 teaspoon garlic granules
  • 1 tablespoon black sesame seeds


  1. Cook the ramen noodles in boiling water for 2 - 3 minutes, or until they just become tender.  Drain the noodles when cooked, and rinse immediately with cold water.  
  2. Toss the noodles with 1 teaspoon of cooking oil, and a dash of salt and pepper.
  3. Put a second pot of water on, and bring it to a boil.  Add 1/2 teaspoon of salt, and the shredded cabbage.  Boil the cabbage for exactly one minute, then add the carrots.  Boil for one more minute, then drain.  Rinse immediately with cold water.
  4. In a small bowl, whisk together the ponzu, vinegar, mirin, sesame oil, ginger, hot chili paste, jam/juice, and garlic.
  5. Combine the dressing and noodles and sesame seeds in a large bowl, and toss them gently.  


Recipe and photo courtesy of Mary Helen Leonard at Mary Makes Dinner (

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