Delicious Broccoli and Ramen Noodle Salad

Growing up, potlucks were always a big deal in our neighborhood. Everyone would bring their go-to dish, but there was one salad that showed up at every gathering – the broccoli and ramen noodle salad. I remember watching people’s faces light up when they spotted it on the table. Now, years later, it’s become my own potluck signature dish.

What I really like about this salad is how simple it is to put together. You can prep most of it ahead of time, and the crunchy noodles give it that perfect texture that keeps people coming back for seconds. Plus, it’s one of those dishes that actually tastes better after sitting in the fridge for a bit, letting all those flavors come together.

Whether you’re heading to a summer BBQ or just want something different for dinner tonight, this salad is a crowd-pleaser. And the best part? No cooking required – just some chopping and mixing, and you’re good to go.

What Kind of Broccoli Slaw Should I Use?

Pre-packaged broccoli slaw is a real time-saver for this recipe and you can find it in most grocery stores near the bagged salads. It’s usually made from shredded broccoli stems, carrots, and sometimes red cabbage, giving you a great mix of colors and textures. If you can’t find pre-made broccoli slaw, you can make your own by running broccoli stems and carrots through your food processor with the shredding attachment. Just make sure your shreds are fairly uniform in size – this helps everything mix well and makes the salad easier to eat. When buying pre-packaged slaw, check the “best by” date and look for bags that appear fresh and crisp without any moisture inside the package.

Options for Substitutions

This crunchy salad is pretty adaptable and you can switch things up based on what you have in your pantry:

• Broccoli slaw: Can’t find broccoli slaw? You can use regular coleslaw mix, or make your own by shredding broccoli stems, carrots, and cabbage in a food processor.
• Ramen noodles: Any flavor of ramen works here – the seasoning packet just adds saltiness to the dressing. You could even use crushed-up rice noodles or chow mein noodles for that signature crunch.
• Sunflower seeds: Feel free to swap these with slivered almonds, chopped peanuts, or even pumpkin seeds. Just make sure they’re unsalted!
• Apple cider vinegar and rice vinegar: You can use all apple cider vinegar or all rice vinegar if you don’t have both. White vinegar works too, though it’s a bit sharper.
• Sugar: Try honey or maple syrup instead of sugar – start with 1/4 cup since they’re sweeter, and adjust to taste.
• Green onions: Red onions (finely chopped) or chives make good alternatives if you’re out of green onions.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this ramen noodle salad is adding the crushed noodles too early – they’ll become soggy instead of maintaining their satisfying crunch, so always add them just before serving.

Another common error is overdressing the salad; start with half the dressing, toss well, then add more as needed since the broccoli slaw will release some moisture as it sits.

The sunflower seeds can quickly go from perfectly toasted to burnt in seconds, so if you’re toasting them, keep a close eye and remove them from heat as soon as they become fragrant and light golden brown.

For the best flavor development, try making the dressing at least an hour ahead of time (or even the night before) to allow the seasonings to blend properly, and don’t forget to taste and adjust the sugar-to-vinegar ratio to your preference – some like it tangier, others sweeter.

What to Serve With Broccoli Ramen Salad?

This crunchy ramen salad works great as a side dish for summer cookouts and potlucks, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken or teriyaki salmon for a tasty Asian-inspired dinner. For a vegetarian option, you could add some crispy tofu or edamame right into the salad to make it more filling. If you’re bringing this to a barbecue, it pairs really well with burgers, hot dogs, or any grilled meats – the fresh crunch of the salad is a perfect contrast to smoky barbecued foods.

Storage Instructions

Keep Fresh: This crunchy salad is best enjoyed within 24 hours of making it. Keep it in an airtight container in the fridge, but remember that the noodles will gradually soften over time. If you want to maintain maximum crunch, store the dressed broccoli slaw mixture separate from the crushed ramen noodles and sunflower seeds, then combine them just before serving.

Make Ahead: Want to prep this salad in advance? Mix the dressing ingredients in a jar and keep it in the fridge for up to 3 days. You can also prep the broccoli slaw mixture and store it separately. When you’re ready to serve, just toss everything together with the crunchy ramen bits and sunflower seeds for the perfect texture.

Dressing Storage: If you have leftover dressing, pop it in an airtight container or jar in the fridge for up to a week. Just give it a good shake before using, as the ingredients might separate while sitting.

Preparation Time	15-20 minutes
Cooking Time	0-0 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 150-170 g

Ingredients

For the salad:

• 1 cup sunflower seeds
• 1/2 cup sliced green onions (about 6)
• 2 packages chicken-flavor ramen noodles (seasoning reserved)
• 24 oz broccoli slaw

For the dressing:

• 2 seasoning packets from ramen noodles
• 1/2 cup light oil (like canola or vegetable)
• 1/3 cup granulated sugar
• 1/4 cup apple cider vinegar
• 3 tbsp rice vinegar (I use Marukan rice vinegar for its mellow flavor)
• 1/4 tsp crushed red pepper flakes (optional, for a little kick)

Step 1: Prepare the Salad Ingredients

In a large bowl, combine broccoli slaw, broken ramen noodles, green onions, and sunflower seeds.

Mix these ingredients together to ensure they are evenly distributed.

Set the bowl aside while you prepare the dressing.

Step 2: Make the Dressing

In a separate bowl, whisk together your choice of oil, sugar, vinegars, crushed red pepper, and the reserved seasoning packets from both ramen packages.

Stir until the sugar has dissolved and the ingredients are well combined, forming a cohesive dressing.

Step 3: Combine Dressing with Salad

Drizzle the prepared dressing over the salad mixture in the large bowl.

Toss well to ensure all the ingredients are coated evenly with the dressing, allowing the flavors to begin melding together.

Step 4: Chill and Serve

Place the salad in the refrigerator to chill for one hour before serving.

This resting time allows the flavors to meld and the ramen noodles to soften slightly.

Enjoy the salad on the same day for a delightful crunch from the noodles or save it for the next day if you prefer softer noodles.

Serve and enjoy this refreshing and textured salad!