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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.

Broccoli ramen noodle salad close-up

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. 

Love ramen noodles? Try my Easy Chicken Ramen Stir-Fry or my Beef and Noodles.

How to make broccoli ramen salad

  1. Make the dressing (I love throwing everything into a jar).
  2. Break up the raw ramen noodles (I just use my hands). 
  3. Add all the ingredients to a bowl.
  4. 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. 

broccoli ramen slaw in a glass prep bowl

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:

Broccoli ramen slaw in a blue salad bowl with salad tongs

Will you make this easy broccoli ramen noodle salad?

Questions? Let me know in the comments!

Broccoli ramen noodle salad close-up
4.50 from 2 votes

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.
Prep: 20 minutes
Servings: 8


  • 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.

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Hi! I’m Natasha.

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4.50 from 2 votes (1 rating without comment)

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  1. LYDIA dolgov says:

    4 stars
    I’ve been making my version of this recipe for Years! It has always been a hit! I do like to lightly toast the noodles as it gives a lovely nutty rich flavor and crunch, without the addition of cashews. Highly recommend trying this salad, folks!

    1. Natasha says:

      Love that!