Ichiban Cole Slaw

This one never leaves leftovers!



  • Shredded cabbage
  • 1 pkg chicken ichiban noodles, broken into small pieces
  • 1/2 cup toasted slivered almonds
  • 1/4 cup toasted sesame seeds


  • 1 pkg ichiban soup seasoning
  • 2 tbsp sugar
  • 1/2 cup oil
  • 3 tbsp vinegar
  • Salt and pepper to taste


  1. Dressing should be made 1/2 hr ahead so that dry ingredients have time to soften and blend flavours
  2. Pour dressing over the salad, toss, and serve immediately

Thanks to Pam Alloway for the recipe!

Photo credit: Stuart Alloway

Leave a Comment