If you are on the lookout for a salad that combines a delightful crunch, fresh veggies, and a burst of savory flavor, then you are going to love this Broccoli Slaw with Ramen Noodles Recipe. It’s an incredible mix of tender broccoli, crispy ramen noodles, toasted nuts, and a tangy dressing that comes together so easily, it just might become your go-to dish for potlucks, family dinners, or whenever you need a refreshing side. This salad balances textures and flavors perfectly — every bite brings a little crunch, a little zest, and a lot of satisfaction.
Ingredients You’ll Need
The charm of this Broccoli Slaw with Ramen Noodles Recipe lies in its simple but thoughtfully chosen ingredients. Each one contributes a vital element to the overall taste, texture, or color, making the final dish as vibrant as it is delicious.
- 22 ounces broccoli slaw: This pre-shredded blend is the fresh veggie base that makes the salad so light and crunchy.
- 1 head fresh raw broccoli: Chopped into tiny pieces to add extra green goodness and a satisfying chew.
- 8 green onions or scallions: Their mild, peppery bite brightens the salad and adds complexity.
- 6 ounces ramen noodles: Crushed dry, they create that irresistible crispy texture; don’t forget the seasoning packets for extra flavor.
- 1 cup slivered almonds: Toasted to perfection for a nutty crunch that complements the noodles.
- 1 cup sunflower seeds: Their mild, earthy flavor and crunch add a wonderful contrast in texture.
- 1/3 cup butter: Melting it lets you toast the noodles and seeds just right, bringing out their flavor.
- 1/3 cup white vinegar: Adds a tangy punch to the dressing that keeps the salad bright.
- 1/3 cup granulated sugar: Balances the vinegar with a touch of sweetness for a well-rounded dressing.
- 1/2 cup olive oil: Brings everything together with a smooth, rich mouthfeel in the dressing.
- 1 teaspoon low-sodium soy sauce: Adds a subtle depth and umami boost without overpowering the other flavors.
How to Make Broccoli Slaw with Ramen Noodles Recipe
Step 1: Toast the Noodles and Nuts
Start by melting the butter in a large skillet over medium heat. Then, add the crushed ramen noodles along with the seasoning packets — this is where the noodles absorb maximum flavor. Toss in the sunflower seeds and slivered almonds as well. Stir this mixture often to ensure it toasts evenly without burning. The goal is a golden brown color and an irresistible aroma, which usually takes about eight minutes. This step builds the foundation of crunch and flavor that makes this salad magical.
Step 2: Cool the Toasted Mixture
Once toasted, transfer the noodle and nut mixture to a plate or bowl and let it cool completely. Cooling is key so it stays crisp when combined later. If you’re preparing ahead, pop this mixture into a sealed plastic bag and keep it until you’re ready to assemble the salad.
Step 3: Make the Dressing
Shake things up simply but effectively by combining olive oil, granulated sugar, soy sauce, and white vinegar in a mason jar with a secure lid. Give it a vigorous shake until the sugar dissolves and the dressing emulsifies into a smooth blend bursting with tangy, sweet, and savory notes. This dressing is the flavor glue holding every bite together.
Step 4: Combine and Toss the Salad
In a large bowl, mix the broccoli slaw, chopped fresh broccoli, and sliced green onions. Pour about half of the dressing over the veggies, then give everything a good toss so each piece is coated. Next, add half of the cooled ramen noodle mixture, mixing gently to distribute those crunchy gems throughout. If the salad seems a bit dry, feel free to splash on a little more dressing until you reach your perfect balance of moisture and flavor. Serve straight away for the freshest crunch!
How to Serve Broccoli Slaw with Ramen Noodles Recipe
Garnishes
To elevate this salad, consider sprinkling a few extra toasted almonds or sunflower seeds right before serving. Fresh herbs like chopped cilantro or parsley can add a bright, aromatic finish. Even a squeeze of fresh lemon or lime juice can enhance the zesty dressing, giving your Broccoli Slaw with Ramen Noodles Recipe an extra kick of brightness.
Side Dishes
This salad pairs wonderfully with grilled chicken, pork, or seafood, making it a versatile companion for any main dish. It’s also fantastic alongside barbecue fare or as part of a picnic spread, thanks to its refreshing crunch and robust flavor balance.
Creative Ways to Present
For a fun twist, serve this slaw packed into romaine lettuce leaves for handheld wraps. You could also layer it in clear cups for individual portions at parties or turn it into a colorful topping for tacos and sliders. The possibilities for presenting this Broccoli Slaw with Ramen Noodles Recipe are only limited by your creativity!
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator. Because of the dressing and fresh vegetables, it’s best consumed within two days to enjoy the optimum crunch and freshness. The toasted noodle mixture should be stored separately if possible to prevent sogginess.
Freezing
This salad is not suitable for freezing. The fresh broccoli, slaw, and dressing will not hold up well after thawing, leading to a loss of texture and flavor. Enjoy it fresh for the best experience.
Reheating
Since this dish is a cold salad, reheating is not recommended. Instead, stir well before serving to redistribute dressing and refresh the flavors if it has been chilled for a while.
FAQs
Can I substitute the broccoli slaw with regular shredded cabbage?
Absolutely! While broccoli slaw adds a distinct flavor and texture, shredded cabbage can be a great substitute, offering a similar crunch and freshness.
Is this recipe gluten-free?
Traditional ramen noodles contain gluten; to make this recipe gluten-free, use gluten-free crunchy noodles or substitute with rice noodles or thinly sliced nuts.
Can I make this salad vegan?
Yes! Replace the butter with a vegan margarine or olive oil for toasting, and ensure your ramen noodles and soy sauce are vegan-friendly.
How long does it take to prepare this salad?
The Broccoli Slaw with Ramen Noodles Recipe takes about 15 minutes of prep time and around 8 minutes of cooking time for the toasting step. It’s quick enough to whip up for a last-minute gathering.
What can I add to make this salad more filling?
For a heartier salad, toss in grilled chicken strips, toasted tofu cubes, or cooked quinoa. These protein boosts make it a complete meal.
Final Thoughts
I cannot recommend the Broccoli Slaw with Ramen Noodles Recipe enough for anyone who loves a crunchy, flavorful, and fresh salad. It’s a dish that’s simple to make but impressively delicious and versatile for any occasion. Whether you’re bringing it to a party or serving it alongside your favorite dinner, this salad will quickly earn a permanent spot in your recipe rotation. Give it a try, and get ready to fall in love with every vibrant bite!
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Broccoli Slaw with Ramen Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
A crunchy, flavorful broccoli slaw tossed with toasted ramen noodles, almonds, sunflower seeds, and a tangy, sweet dressing. This refreshing salad combines fresh broccoli slaw and crunchy nuts with a unique twist of crispy ramen for a perfect side dish or light meal.
Ingredients
Salad Ingredients
- 22 ounces broccoli slaw (two eleven-ounce packages)
- 1 large head fresh raw broccoli, chopped into tiny pieces
- 8 green onions or scallions, white and light-green parts chopped
- 6 ounces ramen noodles (two three-ounce packages), crushed into small pieces, with flavor packets
- 1 cup slivered almonds
- 1 cup sunflower seeds, shelled
- 1/3 cup butter
Dressing Ingredients
- 1/2 cup olive oil
- 1/3 cup white vinegar
- 1/3 cup granulated sugar
- 1 teaspoon low-sodium soy sauce
Instructions
- Toast the Ramen Mixture: Melt the butter in a large skillet over medium heat. Add the crushed ramen noodles along with the flavor packets, then mix well with the butter. Next, stir in the sunflower seeds and slivered almonds. Cook and stir frequently for about eight minutes or until the mixture is golden brown and toasted, being careful not to burn it.
- Cool the Toasted Mixture: Remove the skillet from heat and set the toasted ramen mixture aside to cool completely. If preparing ahead of time, transfer to a sealed plastic storage bag and store until ready to use.
- Make the Dressing: In a mason jar or small container, combine the olive oil, white vinegar, granulated sugar, and low-sodium soy sauce. Cover tightly and shake well until all ingredients are thoroughly blended.
- Assemble the Salad: In a large mixing bowl, combine the broccoli slaw, chopped fresh broccoli pieces, and chopped green onions. Pour about half of the prepared dressing over the vegetables and toss well to coat evenly.
- Add the Toasted Ramen Mixture: Add about half of the cooled ramen noodle mixture to the salad bowl and mix gently. Taste the salad and if it seems dry, add additional dressing to achieve desired moisture and flavor. Serve immediately for best crunch and freshness.
Notes
- Be sure to stir the ramen mixture constantly while toasting to prevent burning.
- The ramen flavor packets add extra seasoning, but use low-sodium soy sauce in the dressing to balance saltiness.
- This salad can be prepared a few hours ahead; just keep the toasted noodles separate until just before serving.
- For a gluten-free version, substitute gluten-free crunchy noodles or omit the ramen noodles.
- Add fresh herbs like cilantro or parsley for extra flavor, if desired.
