The BEST Broccoli Slaw recipe! This salad always gets rave reviews.
It’s loaded with broccoli, almonds, sunflower seeds, ramen noodles, and green onions and tossed in the most flavorful dressing.
Perfect for end of summer picnics or year round get togethers, if you love cole slaw, you’ll love this delicious broccoli slaw twist!
🔪 Instructions
This recipe is especially easy if you use a pre-made broccoli slaw mix, or you can make your own (see “ingredients” below).
- In a medium mixing bowl, combine 1 package of broccoli slaw mix, 1/2 c. toasted sunflower seeds, 2 oz. toasted slivered almonds, 2 packages broken ramen noodles, and 1/3 c. chopped green onions.
- In a small saucepan, combine 3/4 c. olive oil, 1/3 c. sugar, 1/4 c. rice wine vinegar, and 2 packages ramen soup seasoning.
- Heat dressing, stirring, until sugar dissolves. Cool.
- Pour dressing over salad and toss; refrigerate until ready to serve.
This will last anywhere from 3-5 days in the fridge.
🥗 Ingredients
If you are unable to find broccoli slaw mix or prefer to make it from scratch, it’s easy to do! Just shred broccoli and peeled carrots using a box grater, then add some thinly sliced red cabbage.
- 2 heads + stems broccoli
- 2 carrots
- 1/4 head red cabbage
- 2 packages uncooked ramen noodles, broken into pieces
- 1/2 c. sunflower seeds, toasted
- 1/3 c. chopped green onions
- 2 oz. slivered almonds, toasted
🥣 Storing
Broccoli Slaw can be stored in an airtight container in the refrigerator for 3-5 days.
In a best case scenario, you want to separate off the part you know you’re not going to use before adding the dressing and store just the salad portion on its own.
Then just add the dressing when you’re ready to eat.
Just like I’m not going to feel bad about doing nothing this weekend except relaxing and enjoying time with family and friends. And… of course… eating!
Labor Day weekend is the perfect time to squeeze in one last summer party, and it’s the perfect time for grilling. And we all know that half the fun of grilling is making tons of fun sides to go with it!
You better believe I’ll be making Tomato Cucumber Feta Salad and Caprese Corn Salad… and this Broccoli Slaw with ramen noodles would make a great addition to the menu.
I don’t know about you, but I love a good Broccoli Salad recipe. And this Broccoli Slaw is a great alternative for all you broccoli lovers out there.
🥫 Dressing
- 3/4 c. olive oil
- 1/3 c. granulated sugar
- 1/4 c. rice wine vinegar
- 2 packages ramen soup seasoning
This easy slaw is the perfect blend of savory and sweet, and what I love most about it is the crunch. Between the broccoli and the almonds and the toasted sunflower seeds… this salad adds a delicious crunch factor to any meal.
It comes together in minutes and can easily be made in advance. In fact, it tastes better when it is!
And best of all, it travels and stores well, making this Broccoli Slaw the perfect salad for any occasion.
Best Broccoli Slaw
Ingredients
Salad
- 1 package broccoli cole slaw
- 2 packages uncooked ramen noodles broken into pieces
- 1/2 c. sunflower seeds toasted
- 1/3 c. chopped green onions
- 2 oz. slivered almonds toasted
Dressing
- 3/4 c. olive oil
- 1/3 c. granulated sugar
- 1/4 c. rice wine vinegar
- 2 packages ramen soup seasoning
Instructions
- Combine salad ingredients in a large mixing bowl.
- In a small saucepan, combine dressing ingredients. Heat, stirring, over medium-high heat until sugar dissolves.
- Let dressing cool; pour it over salad and toss to combine.
- Refrigerate until ready to serve.
Nutrition
linda says
Omg…all my favorites together! Can’t wait to put this on the table at a family gathering!
Anand kota says
That looks to be very yummy and tasty recipe which I have seen from recent time , will surely try this and surprise family with my new cooking talent.
Andrew Fetterly says
Hi, you delivered broccoli-slaw which is looking so delicious and I try that is very tasty thanks a lot for sharing, good work please keep it up…
Margaret says
please tell what flavor of noodles you used
Cathy Trochelman says
I used chicken flavor, but you can use whatever flavor you prefer.
Andrew Thames says
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saianudeepanu says
Your recipes are superb and I like all of them. Your passion for cooking gives us many ideas. Thanks for the lovely recipes.
Gupta says
Your recipes are superb and I like all of them
Rakesh Kota says
That’s looks very cool excited to try it and enjoy the taste , thanks for the blog always looking for these kind of yummy dishes as I am a foody
Sabrina says
I love that this has the crunch that coleslaw is missing. It’s so good and always gone after a get together.
Amanda says
This looks so amazing I cannot wait to try it out !!
Melanie Bauer says
Looks so festive and absolutely delicious! I bet those flavors on it are amazing, love it!
Abeer says
I’ve never tried broccoli slaw. But this salad looks healthy and flavorful!
Allison says
This is addicting! I love the flavors and textures.
Des says
This has just the right amount of crunch. I sure sounds delicious.
Taylor says
One of my favorites! Always make this during the Summer for potlucks!
Akshilesh says
I’ve never liked broccoli. But this looks healthy and tasty, at least when I see it. Even I love cooking and have some tips for Indian foods. but I am working at greetstore as a designer executive.
Overall I loved your stuff. keep working.
Cathy Trochelman says
This doesn’t have a strong broccoli flavor. Hope you give it a try!
waleska says
hello,
recipe says 1 package of broccoli cole slaw, there’s different sizes. 12oz or 16oz?
thanks
Lisa says
What flavor Ramen noodles do you use?
Cathy Trochelman says
I prefer chicken noodles, but any type will work!
Adena says
I made this and told my 12 year old. At first he was like ewww, broccoli and slaw. Then he tasted the dressing and then the salad. Next he was complaining he had to wait til dinner to eat more, lol. Very good recipe.
Cathy Trochelman says
Haha kids!! Glad you enjoyed it 🙂
WF says
It was very good but it would be nice if you gave the actual measurements for 1 serving (1/2 cup, 1 cup, etc..)
Cathy Trochelman says
Good idea… I’ll start including that in the recipe notes.