This Crispy Noodle Slaw is the side dish that goes with absolutely everything, from backyard barbecues to easy weeknight dinners. Crunchy cabbage, toasted noodles, seeds, and almonds get tossed with a sweet-salty soy, ginger, and Honey House Alfalfa Honey dressing that ties the whole thing together in every bite.
Why You'll Love This Recipe
- Honey House Alfalfa Honey brings a light, delicate sweetness to the dressing without overpowering the ginger and soy
- Every component — noodles, seeds, cabbage, dressing — can be prepped ahead and tossed together right before serving
- The toasted noodles, seeds, and almonds add incredible crunch that holds up even alongside a saucy main dish
- Easily adjustable heat level, so it's just as good for a family dinner as it is for a spicier grown-up version
- A versatile, crowd-pleasing side that pairs with grilled meats, noodles, or rice dishes alike
- Comes together with about 20 minutes of hands-on prep
Ingredients
For the Slaw
- 1-2 packages instant ramen noodles, seasoning packets discarded, broken into pieces
- 5 cups finely shredded cabbage
- 1/2 cup thinly sliced sugar snap peas (optional)
- 1/3 cup flaked almonds, toasted
- 1/3 cup sunflower seeds, toasted
- 2 tbsp toasted sesame seeds
- 6 scallions, finely sliced (white and pale green parts)
For the Soy Honey Ginger Dressing
- 2 tbsp plus 2 tsp soy sauce
- 1/4 cup red wine vinegar
- 1/3 cup sunflower oil (or another neutral oil)
- 1 tsp sesame oil (optional)
- 1/4 cup Honey House Alfalfa Honey
- 1 garlic clove, minced
- 1 heaped tsp grated fresh ginger
- 1-2 tsp wasabi paste, 1 red chile (finely sliced), or 1/2 tsp dried chili flakes (optional, for heat)
Equipment
- Baking sheet
- Large mixing bowl
- Small skillet
- Jar with a tight-fitting lid
Pro Tips
- Watch the Noodles Closely: Toasting the broken noodles under the broiler gives them that irresistible golden crunch, but they go from perfectly toasted to burnt in seconds. Shake the pan a few times and don't walk away.
- Toast the Seeds Separately: Dry pan-fry the almonds, sunflower seeds, and sesame seeds until just golden and fragrant, then remove them from the pan right away so they don't keep cooking from residual heat.
- Shake, Don't Whisk: Combining the dressing ingredients in a jar with a lid makes for the easiest emulsification. A quick shake and it's ready to pour.
- Prep Ahead, Toss Last: Keep the cabbage mix, toasted noodles, toasted seeds, and dressing separate until right before serving. This keeps the noodles crunchy instead of soggy.
- Adjust the Heat to Your Crowd: Leave out the wasabi, chile, or chili flakes entirely if you're serving this to kids, or add extra if you like a spicier dressing.
Instructions
- Cut and prepare all the vegetables. Combine the shredded cabbage, sugar snap peas, and scallions in a large mixing bowl.
- Heat your oven's broiler. Break the noodles onto a baking sheet and toast a few inches under the broiler until golden brown, about 2-3 minutes, shaking the pan occasionally and watching closely so they don't burn. Set aside to cool.
- In a small skillet over medium heat, dry pan-fry the almonds and sunflower seeds until they start to pop and turn golden brown. Remove from the pan immediately to prevent them from over-toasting. Set aside with the toasted sesame seeds.
- Add all the dressing ingredients to a jar with a lid and shake well to combine.
- Just before serving, toss the cabbage mixture with the dressing, toasted noodles, and toasted nuts and seeds. Serve immediately for maximum crunch.
Storage Tips
- Store undressed slaw components (cabbage mix, toasted noodles, and toasted seeds) separately in airtight containers in the refrigerator for up to 2 days
- Store the dressing separately in a sealed jar in the fridge for up to 1 week; shake well before using
- Once tossed together, this salad is best enjoyed immediately, as the noodles will soften if it sits too long
- If you have leftovers already dressed, eat within a few hours for the best texture
Recipe Notes
This dressing is all about balance: salty soy sauce, sharp garlic and ginger, tangy red wine vinegar, and a gentle sweetness from Honey House Alfalfa Honey to bring it all together. Because alfalfa honey has such a light, mellow flavor, it lets the ginger and soy shine through rather than competing with them, which makes this dressing feel bright instead of heavy.
We love using Honey House Alfalfa Honey in vinaigrettes and dressings like this one. It's 100% pure, raw, and American-sourced, with a delicate sweetness that works beautifully in savory applications without ever tasting like an afterthought. It's the kind of quality ingredient that turns a simple slaw into something people ask you to make again.
Perfect Pairings
This slaw is endlessly versatile at the table. Serve with:
- Grilled chicken thighs or skewers straight off the barbecue
- Seared or grilled salmon
- Sesame noodles or fried rice for an all-Asian-inspired spread
- Grilled burgers or bratwurst for a barbecue side with crunch
- A cold glass of crisp white wine or iced green tea
Variation Ideas
While the classic soy, honey, and ginger combination is divine, feel free to get creative with these alternative options:
Honey House Recommendations
- Try Honey House Clover Honey for a slightly more pronounced floral sweetness in the dressing
- Use Honey House Hot Honey in place of the wasabi or chile for built-in sweet heat with no extra ingredients needed
- Swap in Honey House Creamed Honey for a slightly thicker dressing that clings a little more to the noodles
Other Great Options
- Add a cup of shredded rotisserie chicken or cooked shrimp to turn this side into a full meal
- Toss in a cup of edamame for extra protein and color
- Swap almonds for cashews or peanuts for a different crunch
- Add mandarin orange segments for a touch of brightness and sweetness
- Stir in fresh chopped cilantro along with the scallions
- Use rice vinegar in place of red wine vinegar for a milder, more traditional flavor
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Course: Salad / Side Dish
- Cuisine: Asian-inspired
- Servings: 4-6
- Difficulty: Easy
