This broccoli ramen salad recipe is something a little different! It’s sweet, crunchy, and has a tangy Asian-inspired dressing. The perfect side for family gatherings, BBQs, or potlucks.
This broccoli ramen slaw recipe originally appeared on The Recipe Critic. I contribute one recipe a month to Alyssa’s blog.
There’s plenty of recipes out there for ramen salads, but I tried to put my own little twist on it. This broccoli slaw with ramen noodles and cranberries is sure to be a hit.
How to make broccoli ramen salad
- Make the dressing (I love throwing everything into a jar).
- Break up the raw ramen noodles (I just use my hands).
- Add all the ingredients to a bowl.
- Toss with the dressing and let it sit for a bit. Depending on how soft you want the noodles, you can let it sit for 15 minutes to a few hours prior to serving. I like having a bit of crunch.
Pro tip: This is totally optional, but one way to kick up the flavor even more in this salad is to toast the noodles. It’s a little more work, but all you need to do is put the crunched up raw noodles into a skillet with a bit of olive oil or butter over medium-low heat. Stir it occasionally, and once they’re lightly browned, let them cool prior to adding them to the salad.
A few recipe notes:
- The broccoli slaw is typically found in the same place as the pre-bagged salad mixes in your local grocery store.
- Want to add some protein to this salad? Add some cooked/rotisserie chicken!
- Rice vinegar and toasted sesame oil can be found in the Asian aisle of most major grocery stores.
- When making the dressing, feel free to adjust quantities (e.g. add more oil, vinegar, or sugar) depending on personal taste preferences.
- This salad serves 8 or so as a side depending on how much people eat.
More salad recipes you may like:
- Simple Creamy Coleslaw Recipe
- Winter Brussels Sprouts Slaw
- Pea Salad with Bacon
- Ranch Chicken Quinoa Salad
- Apple Slaw Recipe
Will you make this easy broccoli ramen noodle salad?
Questions? Let me know in the comments!
Broccoli Ramen Salad
This broccoli ramen salad recipe is something a little different! It's sweet, crunchy, and has a tangy Asian-inspired dressing. The perfect side for family gatherings, BBQs, or potlucks.
- 2 (12 ounce) bags broccoli slaw
- 3 (3.5 ounce) packages ramen noodles flavor packets discarded
- 3/4 cup roasted cashews
- 1/2 cup dried cranberries
- 1/3 cup chopped scallions
- 1/2 cup olive oil
- 1/2 teaspoon toasted sesame oil see note
- 3 tablespoons rice vinegar
- 1/2 tablespoon soy sauce
- 1 tablespoon (packed) brown sugar
Add the dressing ingredients to a jar and give it a good shake so the sugar dissolves.
Using your hands, break the ramen noodles up into smaller pieces. It's ok if some pieces are bigger than others.
Add the broccoli slaw, ramen noodles, roasted cashews, dried cranberries, and scallions to a large salad bowl.
Give the dressing another shake and pour it over the salad. Toss to coat. I like to give the salad at least 15-20 minutes to let the noodles soften up a bit, but it's up to you how crunchy you want them. You can eat it right away or let them soften up even longer.
- Toasted sesame oil isn't the same thing as regular sesame oil. It has a very distinctive flavor. You can find it in the Asian section of most grocery stores.
- If you don't want to use rice vinegar (also found in the Asian section of most grocery stores), try white vinegar or cider vinegar. I'd start with 2 tablespoons and work my way up from there since rice vinegar tends to be a bit more mild.