I first shared this Asian Ramen Broccoli Slaw recipe on Real Housemoms where I am a contributor. This sweet and salty, veggie filled Crunchy Asian Broccoli Slaw is the perfect side for Sunday dinner or your next barbecue party.
Have you ever tried broccoli slaw? It’s made from the “trunk” or stem of broccoli. The texture is just like carrots and the flavor is a lot milder than the floret of broccoli. I actually find myself munching on it while prepping this salad. My favorite way to enjoy it is by mixing in crunchy nuts, seeds, and noodles and drizzling a sweet dressing on top. It’s amazing! You’ll find yourself going back for a second helping of this Crunchy Asian Broccoli Slaw for sure!
Once upon a time, when I was a kid, I refused to eat broccoli florets. My mom would peel off the woody part of the stem, slice, and cook them up with the florets. The “trunk” pieces were always reserved for me and my mom was super awesome and even made cheese sauce to smother it in. She definitely succeeded in getting me to eat my broccoli.
Well, I eventually outgrew my dislike for broccoli florets and now eat all parts of broccoli, especially when it’s in a creamy pasta. I’m so glad my mom didn’t force me to eat broccoli but instead helped me find a way to enjoy at least part of it, trusting that eventually I’d come around. I sort of did the same thing with my daughter with asparagus.
We eat asparagus somewhat frequently but my daughter was a bit weary of it. I always asked if she’d like to try it and she always declined. One day I had her help me prepare the asparagus by snapping off the ends and then at dinner SHE asked to try it! GASP! I cut up a spear for her, she ate it, and then said “More asparagus, please!” Happy dance! Patience is the key my friends!
But back to this salad, this is perfect to bring to pot lucks, barbecue parties, or to have as a side at Sunday dinner. I love it along side salmon and Orzo Rice. What are you going to eat along side this Asian Ramen Broccoli Slaw?
Crunchy Asian Broccoli Slaw
- 2 (3 ounce) packages chicken Ramen Noodles, broken in bite size pieces
- 1 cup cashew pieces
- 1 (16 ounce) package broccoli slaw
- ¾ cup sunflower seeds
- ⅓ cup chopped green onions
- ⅓ cup light olive oil
- ⅓ cup granulated sugar
- ¼ cup rice vinegar
- 1 chicken Ramen Noodle seasoning
- Preheat oven to 425. Place broken noodles and cashews on a baking sheet and bake for 6 minutes. Stir and bake another 2-3 minutes until lightly toasted. Let cool.
- Mix slaw, sunflower seeds, green onions, and toasted noodles and cashews together in a mixing bowl.
- Place all dressing ingredients in a jar and shake. Pour over salad, toss, and serve.
More yummy salads to try: