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
- 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.