Simple Ramen Noodle Broccoli Slaw Salad
This Ramen Noodle Broccoli Slaw Salad is a fresh salad that combines crisp broccoli slaw, crunchy sunflower seeds, and ramen noodles tossed in a tangy, buttery dressing. It’s a salad recipe that’s great for a simple side dish.
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No matter if you’re serving it alongside grilled meats, bringing it to a potluck, or just enjoying it as a light lunch, this salad hits all the right notes.
For a delicious meal, try serving this with my Smash Burger Tacos and Grilled Pastrami Slaw Sliders.
How to Make Ramen Noodle Broccoli Slaw Salad
Ingredients you’ll need for this recipe
Step by Step Guide
1. In a small bowl, whisk together the melted butter, vegetable oil, apple cider vinegar, and sugar until the sugar is dissolved and the dressing is well combined.
2. Melt the butter in a pan. Once melted, turn off the heat, add the broken dry ramen noodles, and mix well. Set aside.
3. In a large mixing bowl, add the broccoli slaw mix, sunflower seeds, and the ramen noodles.
4. Pour the dressing over the salad mixture. Toss everything together gently to coat the broccoli slaw, noodles, and seeds evenly.
5. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve and Enjoy!
Important Recipe Notes
- Use the uncooked, dry ramen noodles for that signature crunch. Let them soak in the melted butter; don’t cook them before adding them to the salad.
- You can change sunflower seeds with sliced almonds or chopped pecans for a different crunch.
- Let the salad chill for at least 1 hour before serving to let the flavors meld and soften the noodles slightly.
- For best texture, toss the salad gently to avoid crushing the noodles and slaw.
- Store leftovers covered in the fridge; the salad is best eaten within 2 days as the noodles soften over time.
- If you prefer a tangier dressing, increase the vinegar slightly or add a splash of lemon juice.
Ramen Noodle Broccoli Slaw Salad
Ingredients
- 1 package of dry ramen noodles uncooked
- 4 cups broccoli slaw mix shredded broccoli, carrots, and purple cabbage
- 1/2 cup sunflower seeds
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar or white vinegar
- 2 tbsp sugar
Instructions
- In a small bowl, whisk together the melted butter, vegetable oil, apple cider vinegar, and sugar until the sugar is dissolved and the dressing is well combined.
- Melt the butter in a pan. Once melted, turn off the heat, add the broken dry ramen noodles, and mix well. Set aside.
- In a large mixing bowl, add the broccoli slaw mix, sunflower seeds, and the ramen noodles.
- Pour the dressing over the salad mixture. Toss everything together gently to coat the broccoli slaw, noodles, and seeds evenly.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
