If there’s one salad that always shows up at cookouts and family potlucks, it’s this Broccoli and Ramen Noodle Salad. I first had it at a summer barbecue where everyone was hovering around the table, sneaking little forkfuls before the main dishes were served. Ever since then, it’s been a go-to in my own kitchen, especially when I want something crunchy, colorful, and easy to throw together.
This isn’t your leafy green kind of salad—it’s bold, crunchy, and full of texture from broccoli slaw, toasted ramen noodles, almonds, and sunflower seeds. And the dressing? A simple soy-vinegar blend that ties everything together with that tangy-sweet flavor that keeps you going back for “just one more bite.”
Why This Salad Always Works
There’s a reason this dish has been passed around at gatherings for years—it’s dependable. The flavors balance beautifully, it feeds a crowd, and it’s forgiving if you want to play with the ingredients a little.
What I love most is how versatile it is. Sometimes I toss in extra broccoli florets for a greener punch, or if I’m packing it for lunch, I’ll add shredded rotisserie chicken to make it a full meal. It pairs with just about anything off the grill—chicken, shrimp skewers, or even burgers—and it makes the table look cheerful with all that crunch and color.
And here’s a little personal trick: I often prep the components the night before, so on a busy day I can just assemble and serve. That little bit of planning saves me from scrambling when guests are already at the door.
Ingredients That Make It Special
The base starts with a bag of broccoli slaw. It usually has shredded broccoli stalks, carrots, and red cabbage—perfect for texture without the hassle of shredding everything yourself. I like adding a few fresh broccoli florets for extra bite, especially when I want it to feel more substantial.
The ramen noodles are the fun part. You don’t need anything fancy—just the budget-friendly packets from the soup aisle. Skip the soup, crush up the noodles, and toast them in a pan with almonds and sunflower seeds. That nutty, buttery crunch is what makes people ask for the recipe.
The dressing is simple pantry magic: olive oil, soy sauce, vinegar, and a touch of sugar. It’s sweet, salty, and tangy all in one. I usually shake mine up in a mason jar so I can stash leftovers in the fridge without dirtying another bowl.
How I Like To Put It Together
Here’s my flow when making this salad:
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I toast the ramen noodle mixture first. Don’t walk away—those almonds can go from golden to burnt in a blink. I usually stir them with a wooden spoon, and the moment I smell that nutty aroma, I know they’re done.
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While that cools, I shake up the dressing. A jar works perfectly here, and it’s easy to give it another quick shake before pouring.
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Then, just before serving, I toss the slaw, broccoli, and scallions with half the dressing. I like to add the crunchy ramen mix at the very end so it stays crisp.
If you’re serving a big group, keep extra dressing and crunch topping on the side—everyone loves to sprinkle on more.
Variations That Work Well
I’ve played around with this salad plenty of times depending on what I had in the pantry. Here are a few swaps that work like a charm:
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Dried cranberries or raisins for a sweet-tart surprise.
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Crisp bacon crumbles if you want it heartier.
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Mandarin orange segments for a refreshing, juicy touch.
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Pumpkin seeds instead of sunflower seeds if that’s what you’ve got.
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Rice vinegar for a slightly milder tang.
This is the kind of recipe that doesn’t lock you in—you can easily make it your own.
Tips From My Kitchen
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Crushing ramen noodles: Keep them in the packet and press down with the heel of your hand. Less mess, smaller pieces, and no noodles flying across the kitchen.
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Make-ahead trick: Prep the veggies, dressing, and toasted topping separately. Assemble only when you’re ready to eat so everything stays crunchy.
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Serving tip: If I’m packing this for a picnic, I put the dressing in a small jar and the crunchy mix in a baggie, then toss everything right before we eat. Keeps it fresh and avoids soggy noodles.
How To Store Leftovers
This salad is best right after it’s tossed, but if you’ve got leftovers, don’t worry—it holds up better than you’d think. I keep mine in the fridge in a covered container for about a day. The noodles soften a little, but the flavors really meld together. Sometimes I even enjoy it more the next day with a fried egg on top for lunch.
Broccoli and Ramen Noodle Salad
If you’re looking for a crunchy, refreshing side dish that’s just as perfect for potlucks as it is for weeknight dinners, this Broccoli and Ramen Noodle Salad is a keeper.
Ingredients
- 1 cup sunflower seeds, shelled
- 1 cup slivered almonds
- 6 ounces ramen noodles (two 3-oz packages, crushed; seasoning packets included)
- ⅓ cup butter
- 22 ounces broccoli slaw (two 11-oz packages)
- 1 large head fresh broccoli (or two small), finely chopped into bite-sized pieces
- 8 green onions (white and light green parts), chopped
For the Dressing:
- ½ cup olive oil
- ⅓ cup white vinegar
- ⅓ cup granulated sugar
- 1 teaspoon low-sodium soy sauce
Instructions
- Start by melting the butter in a large skillet over medium heat. Stir in the crushed ramen noodles along with their seasoning packets, then add the sunflower seeds and almonds. Toast the mixture until golden and fragrant, about 8 minutes, stirring often to prevent burning. Once done, set aside to cool completely. (This step can be made ahead and stored in an airtight container.)
- For the dressing, combine olive oil, vinegar, sugar, and soy sauce in a jar with a tight lid. Shake well until blended and smooth.
- When you’re ready to put everything together, place the broccoli slaw, chopped broccoli florets, and green onions in a large bowl. Pour in half of the dressing and toss to coat. Add half of the crunchy ramen topping and mix again. Taste and, if needed, drizzle in a bit more dressing for extra flavor.
- Serve right away for the best crunch and enjoy every crispy bite!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 585Total Fat 49gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 35gCholesterol 27mgSodium 1536mgCarbohydrates 33gFiber 9gSugar 16gProtein 12g
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 Broccoli and Ramen Noodle Salad is one of those recipes that feels both nostalgic and fresh every time I make it. It’s simple, crunchy, and full of flavor—and it never fails to disappear from the bowl at gatherings. Whether you’re cooking for your family or bringing something to share, this salad has a way of making people feel at home around the table.
