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Broccoli ramen noodle salad close-up

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.

Course Salad
Cuisine Asian American
Keyword broccoli ramen salad
Prep Time 20 minutes
Servings 8
Author Natasha Bull


  • 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


  1. Add the dressing ingredients to a jar and give it a good shake so the sugar dissolves.

  2. Using your hands, break the ramen noodles up into smaller pieces. It's ok if some pieces are bigger than others.

  3. Add the broccoli slaw, ramen noodles, roasted cashews, dried cranberries, and scallions to a large salad bowl.

  4. 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.

Recipe Notes

  • 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.