Chinese Coleslaw

This is the addictive crunchy slaw that vanishes first at every potluck, and its secret is a packet of instant ramen used two clever ways. The noodles get crushed up raw and tossed in for crunch, and the seasoning packet flavors the sweet-tangy sesame dressing, so nothing goes to waste.

Beyond the ramen, it’s a fresh, simple mix: crisp cabbage, chopped cilantro and scallions, and roasted salted sunflower seeds for even more crunch. The dressing whisks together from oil, white vinegar, toasted sesame oil, sugar, and that seasoning packet, and the recipe smartly tells you to taste and adjust the vinegar and sugar to your liking.

Timing is the one thing to mind. Dress the slaw and let it sit for about 10 minutes so the noodles soften just slightly while keeping their bite. Leave it too long and the ramen turns soggy, so for maximum crunch, dress it close to serving.

Kitchen Tips

• For the crunchiest slaw, dress it no more than 10 to 15 minutes before serving; the noodles soften the longer it sits.
• Toast the crushed ramen and sunflower seeds in a dry pan for a few minutes to deepen their flavor.
• Taste the dressing and adjust the vinegar and sugar before tossing; it should be balanced sweet and tangy.

Variations

• Add shredded carrots, edamame, or sliced almonds for more color and crunch.
• Stir in cooked chicken or shrimp to turn it into a main-dish salad.
• Use a coleslaw mix with broccoli slaw or red cabbage for variety.