This is one of those dishes I make when I need something quick that still feels bright, fresh, and full of texture. It has that perfect mix of crunchy, tangy, sweet, and nutty. The kind of salad you keep going back to take “just one more bite” of, even after you’ve finished your plate.
I usually bring this to cookouts or potlucks because it holds up well and doesn’t need constant attention. It’s chilled, crisp, and refreshing — exactly the kind of side dish that balances grilled meat, spicy wings, or heavier mains. And every time I make it, someone asks for the recipe. It’s simple, but it has personality.
Why This Slaw Works So Well
What I love about this slaw is how all the textures come together. The shredded broccoli is light but sturdy, the toasted ramen and nuts bring crunch, the sunflower seeds add a little chew, and the dressing ties everything together with just enough sweetness and tang.
It tastes fresh without being too sharp, and flavorful without feeling heavy. It’s also very forgiving — you can make it last-minute or prep parts of it early. And it takes minutes, not hours, to pull together.
Ingredients and Notes
Broccoli Slaw
This gives you a base that’s fresh and crisp without having to chop anything. Most grocery stores carry it pre-packaged.
Ramen Noodles
Use the dry, uncooked noodles. They toast beautifully and add that satisfying crunch. Break them into small pieces.
Cashews
Toasted cashews bring a subtle richness. If cashews are pricey where you live, peanuts work wonderfully too.
Sunflower Seeds
They add a smaller, softer crunch that balances the ramen pieces.
Green Onions
They bring brightness without overpowering the salad.
The Dressing
Light olive oil, rice vinegar, sugar, and the seasoning packet from the ramen.
The dressing is sweet, tangy, and familiar in a comforting way.
How to Make It
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Preheat your oven to 425°.
Spread the crushed ramen and chopped cashews on a baking sheet. Bake for about 6 minutes, stir, then bake a few minutes more until they smell toasty. Let them cool. -
In a large bowl, combine the broccoli slaw, sunflower seeds, green onions, and the cooled ramen-cashew mix.
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Add olive oil, rice vinegar, sugar, and the ramen seasoning packet to a jar. Shake until smooth.
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Pour the dressing over the slaw just before serving and toss well.
Start with less dressing — taste — then add more if needed.
Serve chilled or at room temperature — both work beautifully.
Tips from My Kitchen
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Toasting the ramen and nuts makes all the difference. It wakes up the flavor.
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If you plan for leftovers, keep the toasted ramen separate and add only to each portion before eating.
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If you like things extra bright, add a squeeze of lime or a splash more vinegar.
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Let the slaw sit for 10 minutes after tossing to allow the flavors to settle in.
This is one of those dishes that only gets better once everything has a chance to relax together.
Flavor Variations
This slaw is easy to adapt to your taste:
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Add shredded cabbage for extra volume.
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Toss in sliced red bell pepper for color and sweetness.
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Add edamame for more protein and a satisfying bite.
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A sprinkle of sesame seeds adds aroma and depth.
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A bit of fresh ginger grated into the dressing adds warmth and brightness.
This slaw is very welcoming — almost anything fresh and crunchy fits in well.
Make It a Meal
If I want to turn this into dinner, I’ll add:
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Grilled chicken
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Flaked salmon
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Crispy tofu
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Canned tuna
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Shredded rotisserie chicken
Everything settles beautifully into this bowl because the dressing has enough flavor to carry the meal.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days.
The slaw will soften over time, which some people love.
If you prefer it crunchy, store the toasted ramen and nuts separately and add before serving.
FAQs
Can I make this ahead of time?
Yes. Assemble everything except the toasted ramen and nuts. Add those right before serving.
What if I don’t want it sweet?
Reduce the sugar and increase the vinegar slightly for a sharper dressing.
Can I use cabbage instead of broccoli slaw?
Yes. It will be slightly denser but still delicious.
Asian Ramen Broccoli Slaw
Sweet, crunchy, and full of flavor, this simple slaw is a crowd favorite.
Ingredients
- 6 oz chicken-flavored ramen noodles, broken into pieces (about 2 packs)
- 1 cup cashew pieces
- 16 oz broccoli slaw
- 3/4 cup shelled sunflower seeds
- 1/3 cup thinly sliced green onions
Dressing
- 1/3 cup olive oil
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 1 packet chicken ramen seasoning
Instructions
- Preheat the oven to 425°F. Spread the broken ramen noodles and cashews on a baking sheet and bake for about 6 minutes. Stir, then bake an additional 2–3 minutes until lightly toasted. Let cool.
- In a large mixing bowl, combine the broccoli slaw, sunflower seeds, green onions, and the cooled toasted noodles and cashews.
- In a small jar, add the olive oil, sugar, rice vinegar, and the seasoning packet. Seal and shake until well mixed.
Pour the dressing over the slaw and toss until everything is evenly coated. Serve right away, or let it chill for a bit so the flavors can blend.
Notes
- Add the toasted noodle mixture just before serving to keep everything extra crunchy.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 379Total Fat 20gSaturated Fat 4gUnsaturated Fat 16gCholesterol 29mgSodium 321mgCarbohydrates 36gFiber 4gSugar 13gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This slaw is one of those quiet recipes that becomes a regular in your rotation before you even realize it. It’s easy to make, easy to serve, and brings a refreshing note to any meal. Whether it’s a backyard cookout, a picnic, or just a simple dinner at home, it shows up and makes everything a little brighter and easier.
