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.
Everyone loves a good grilled piece of meat but the side dishes are just as important. If you’re looking for a yummy side dish this summer that isn’t loaded with mayonnaise, you’ve come to the right place! This Crunchy Asian Broccoli Slaw is always hit as well as Rainbow Italian Tortellini Pasta Salad and Chicken Pasta Salad with Spinach & Tomatoes.
Crunchy Asian Broccoli Slaw
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!
How to make Broccoli Slaw Salad?
- Break apart the Ramen noodles and then toast them, along with the cashew, on a baking sheet in the oven for 6 minutes at 425 degrees F. Give them a toss and bake a few more minutes. Toasting them makes them extra crunchy!
- To assemble the salad, place the bagged broccoli slaw in a bowl with the toasted Ramen, cashews, sunflower seeds, and green onions.
- Make the dressing by mixing together oil, sugar, vinegar, and one of the seasoning packets from the Ramen Noodles. Pour over the salad, toss, and serve.
Can I make this in advance?
Yes! To a point. Store the toasted Ramen noodles and cashews in an airtight container once they have completely cooled. Just before serving, add them to the salad. The dressing causes the noodles and nuts to soften which is why it is best to add them right before eating.
What if I can’t find bagged broccoli slaw in my grocery store?
You can make your own broccoli slaw by shredding the stem of broccoli and adding in some shopped purple cabbage and shredded carrots.
LOOKING FOR MORE SALAD RECIPES? CHECK OUT THESE:
- If you’re in the mood for bbq sauce but want to squeeze in more veggies, try BBQ Chicken Salad!
- Easy Mediterranean Pasta Salad is a delicious and flavorful pasta salad.
- For something that is creamy but still light in calories, Chicken Waldorf Salad is your reicpe.
- Autumn Poppy Seed Spinach Salad is my favorite salad! I often eat a giant bowl of this for lunch.
- Avocado Quinoa Salad is full of tomatoes, creamy avocado, and good for you grains.
- For a refreshing side dish, give Feta Corn Salad a try!
TOOLS USED TO MAKE LEMON CUPCAKES:
Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for cakes, cookies, roasting vegetables, baking chicken…
Liquid Measuring Cup– This baby gets used almost everyday. I love having a glass one because it’s doesn’t get stained, scratched, and it can go in the microwave. This is a must for every kitchen.
Asian Ramen Broccoli Slaw
Ingredients
- 2 3 ounce packages chicken Ramen Noodles, broken in bite size pieces
- 1 cup cashew pieces
- 1 16 ounce package broccoli slaw
- 3/4 cup sunflower seeds
- 1/3 cup chopped green onions
For the Dressing:
- 1/3 cup light olive oil
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 1 chicken Ramen Noodle seasoning
Instructions
- 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.
Erin
January 16, 2018 at 6:08 pmHow long does this store for? Thinking the nuts get soft pretty quickly. Do you think it will last for leftovers 24 hours later?
Melanie
February 5, 2018 at 10:16 pmOnce mixed with the nuts and toasted ramen it should be eaten within the hour. You can still eat it later but the nuts/noodles will be softened. If you know you’re not going to eat it all, you can mix all the veggies together, add some of the nuts, noodles, and dressing and then save the rest for the next day.