Looking for a healthy and delicious salad that adds a pop of color and crunch to any meal? This Asian ramen noodle broccoli slaw is one of the tastiest side salads you’ll ever try!
It’s easy enough to make for family dinners, but I also love taking it to potlucks, because everyone raves over it. And because it doesn’t have any mayonnaise, you don’t have to worry about it going bad at picnics or barbeques!
It’s not just great for summer though, it can be made any time of year. I got the recipe from my friend Tamera, and made it for the first time a couple weeks ago. Oh. My. Gosh. It is amazing! I think I ate almost half the bowl by myself.
I am actually contemplating making a trip to the store today just so I can make another batch. It’s that good. Broccoli slaw is a little tricky to find, but my local grocery store carries it, and I can also find it at Walmart. It’s usually by the coleslaw and bagged salad.
HOW TO MAKE ORIENTAL BROCCOLI SLAW SALAD WITH RAMEN NOODLES
Ingredients needed:
- butter (or margarine or olive oil if you have dairy issues)
- ramen noodles (uncooked, I like chicken or Oriental flavor)
- sliced or slivered almonds
- sesame seeds (raw is fine, you will be toasting them)
- broccoli slaw (the kind with shredded carrots)
- green onions (sometimes I forget to buy them, and the salad is still great)
- oil (I use vegetable, canola, or olive oil)
- apple cider vinegar
- sugar
- soy sauce
- the seasoning packets that come with the ramen
The first thing you need to do for this ramen noodle salad is toast the toppings. Toasting the ramen noodles and almonds gives this salad an unbeatable flavor and crunch, and takes it up a step from regular broccoli slaw recipes.
You just toss the crumbled uncooked noodles, almonds, and sesame seeds with some melted butter, then bake them till they are nice and lightly browned. Trust me, it makes a big difference in the flavor!
After that, you just whisk together the dressing ingredients till the sugar melts. When the crunchy ramen noodles are completely cooled, just combine all the ingredients and toss to coat.
How to store Oriental Ramen Salad:
Leftovers need to be stored in the refrigerator. The salad is best served immediately, so if you think you won’t finish it in one sitting, I recommend just mixing up what you need.
Store the broccoli slaw, dressing, and crunchy topping in separate containers in the fridge, then just mix it up right before serving.
Variations:
- You could add chicken or ham to add a little protein and make the salad more filling. It could be served as a main dish that way.
- Stir in some sunflower seeds or pumpkin seeds.
- We like the salad best with apple cider vinegar, but you could try rice vinegar for a different flavor.
- You could try tossing in Craisins or mandarin oranges for a fruity flavor.
Just as is, it’s so colorful, and so yummy. One of my favorite salads ever, seriously. You’ve gotta try this stuff! It is a great side dish for just about any meal. It is especially popular at ladies lunches and bridal/baby showers.
When I make it for my family, I usually make half a batch. Some people like to let it sit before serving, but I think it’s best when you add the dressing and toppings right before serving. Enjoy!!
Give these other tasty salads a try:
- Chinese Cabbage Salad
- Spinach Salad (with the best poppy seed dressing)
- Seven Layer Salad
- Homemade Ranch Dressing
- Strawberry Spinach Salad
- Best Ever Broccoli Salad
- Chicken Bowtie Pasta Salad
- Grape Salad with Cream Cheese
- Bacon Ranch Pasta Salad (with chicken)
- Honey Lime Fruit Salad
- BBQ Chicken Salad
- Cranberry Salad Recipe
Oriental Salad Recipe
Oriental Broccoli Slaw
Crunchy oriental salad made with broccoli slaw and Asian dressing.
Ingredients
- 1/4 cup butter, melted
- 2 3 oz pkgs. Oriental or chicken flavored ramen noodles
- 2/3 cup sliced or slivered almonds
- 1/4 cup sesame seeds
- 2 12 oz bags of broccoli slaw
- 1/2 cup chopped green onion
Dressing:
- 1/3 cup oil
- 1/4 cup apple cider vinegar
- 1/2 cup sugar
- 2 Tbsp soy sauce
- Seasoning packets from the ramen
Instructions
- Crumble the ramen noodles onto a pie plate. Stir in the almonds, sesame seeds, and melted butter. Bake at 350° until golden brown, about 8-10 minutes. Cool completely.
- Whisk together the dressing ingredients in a small bowl and set aside.
- Toss together the broccoli slaw and the green onion in a large bowl.
- Add dressing and cooled noodle mixture to the slaw. Stir till well coated and serve immediately.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 42mgSodium: 602mgCarbohydrates: 28gFiber: 3gSugar: 11gProtein: 11g
Do you toast the ramen noodles without boiling them first? Like straight out of the package.
Yes, straight out of the package. Definitely don’t boil them. They are what adds a yummy crunch to the salad!
This is one of my favorite salads!!! It has so much flavor & is super easy to make! It’s the perfect side dish or meal! I like to add chicken to make it even more hearty!
Love the idea of adding chicken, I’ll have to try that!
LOVE the flavor! Already craving it again.
High five to your friend Tamara for 1st making this salad, which got you hooked and you posted here. This salad is pretty amazing. Made it for a road trip, leaving Saturday….hubby tasted it and it became his dinner Friday evening. Only had a small container for the road trip. He asked me to make it again. Thank you.
Ohmygosh this looks so so good! I love the ingredients combo! a must try =)
xoXOxo
Jenn @ Peas & Crayons