Ramen Noodle Salad Recipe made with Broccoli Slaw in a tangy Soy Sauce dressing. Quick and easy to make this Asian ramen noodle salad is a perfect side dish for a picnic or potluck.
This ramen noodle salad recipe goes by many names. It is referred to as Ramen Broccoli Slaw or sometimes called Ramen Broccoli Salad. This cold salad has crunchy uncooked ramen noodles, broccoli slaw, almonds, and sunflower seeds tossed in a tangy soy sauce dressing made from the soup’s flavoring packet.
Honestly, I could eat just a bowl of this Ramen Broccoli Salad and be just fine. I don’t need the chicken casserole that I usually make to go along with this recipe. Plus, getting in fresh raw vegetables in your diet is a bonus!
It only takes a few minutes to throw together and the tangy dressing is so good you won’t be able to stop eating it!
Ramen Broccoli Salad Ingredients
- Broccoli Slaw Mix
- Soy Sauce Ramen Noodles (The flavor used to be called “Oriental” and it is still in the blue package)
- Sunflower Seeds
- Slivered Almonds
- Canola Oil
- White Wine Vinegar – We have since started using Apple Cider Vinegar.
- Chives (optional garnish)
How to make Crunchy Ramen Broccoli Salad
In a large bowl mix together the broccoli slaw, ramen noodles, sunflower seeds, and slivered almonds. Set the seasoning packet from the ramen noodles aside. You will use that for the dressing.
In a small bowl whisk together the seasoning packet, canola oil, vinegar, and sugar.
Toss the dressing with the broccoli salad until well-coated.
You can sprinkle chopped chive on top of the salad or a little oniony flavor but it is completely optional.
Tips for making the Ramen Broccoli Salad ahead of time.
- If you are bringing this Ramen Broccoli Slaw Salad to a picnic or potluck you may want to make it ahead of time.
- Add all the ingredients into a large serving bowl except the dressing. Bring along the dressing in a separate container. Right before serving, give the container of dressing a good shake then pour it over the salad. Toss to coat.
- If you add the dressing early the ramen noodles will get soggy and lose their crunchy texture.
Ramen Broccoli Salad Recipe Variations
- Instead of slivered almonds try peanuts or cashews
- Add in dried cranberries for a sweet burst of flavor.
- Instead of white wine vinegar try apple cider vinegar or rice vinegar.
How to store leftover Ramen Noodle Salad
There is no way around it. If you have leftovers the ramen noodles will go soft. Not soft like in the soup but soft as in they will lose their crunch. It is still good leftover and you can add some fresh ramen noodles to get the crunch back.
Store leftovers in an airtight container. Leftovers are good for 1 day.
Top Ramen by Nissan changed the name of their Oriental Flavor to Soy Sauce Flavor. It is still in the blue package.
More Salad Ideas
Crisp and crunchy is how I like my salads.
Both are perfect for Summer picnics, potlucks, and BBQs.
Ramen Noodle Salad Recipe
- 1 12 oz. package of broccoli slaw mix
- 1 package of Soy Sauce flavor Ramen Noodles. (Originally called Oriental Flavor), broken into small pieces. Set soy sauce seasoning package aside.
- 1/2 cup sunflower seeds
- 2 oz. slivered almonds
- 1/4 cup canola oil
- 1/4 cup white wine vinegar
- 1/4 cup white sugar
- 1 fresh chive stem, sliced
- In a bowl mix together broccoli slaw, Ramen noodles, sunflower seeds, and almonds.
- In a separate bowl whisk together Soy Sauce seasoning package, canola oil, vinegar, and sugar.
- Toss Soy Sauce seasoning mixture with the broccoli slaw until well coated.
- Sprinkle fresh chive on top of the salad.
- Serve chilled.
This is not a Gluten-Free recipe.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 236Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 969mgCarbohydrates: 19gFiber: 3gSugar: 8gProtein: 5g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.