Broccoli Ramen Salad With Toasted Ramen and Seeds

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Broccoli slaw with ramen noodles, sunflower seeds, and tangy dressing in a serving bowl

This broccoli ramen salad serves 6 and combines crisp broccoli slaw, toasted ramen noodles, sunflower seeds, sliced almonds, and a tangy dressing. Keep the toasted ingredients separate until close to serving so they stay crunchy.

This broccoli slaw with ramen noodles is best assembled in two stages: dress the slaw first, then fold in the cooled ramen and toppings within 5 minutes of serving.

Broccoli Ramen Salad Ingredients: Slaw, Ramen, and Dressing

Yield: 6 side-dish servings

  • Slaw: 6 cups broccoli slaw, plus ½ cup thinly sliced scallions
  • Ramen crunch: 2 packages instant ramen, 3 ounces each; discard the seasoning packets
  • Toppings: ½ cup unsalted sunflower seeds and ⅓ cup sliced almonds
  • Toasting oil: 1 tablespoon neutral oil, such as canola or grapeseed
  • Dressing: 6 tablespoons neutral oil, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper

Use a bagged broccoli slaw mix for speed, or shred broccoli stems and carrots until you have 6 cups. The slaw should be dry and cold before mixing. Excess moisture weakens the dressing and softens the ramen more quickly.

Broccoli Slaw Recipe With Ramen Noodles: Serves 6

Place the broccoli slaw and scallions in a large mixing bowl. Separate any dense clumps with your fingers so the dressing can coat the strands evenly. If the slaw contains unusually long pieces, cut them once or twice with kitchen scissors for easier serving.

Do not add the dressing yet if you are preparing the salad ahead. The raw slaw can remain covered in the refrigerator for several hours. Keep the cooled ramen mixture in an airtight container at room temperature, and refrigerate the dressing separately.

For a more marinated, tender texture, dress the slaw 15 to 30 minutes before serving. For maximum crunch, wait and dress it 5 to 10 minutes before serving. Either way, keep the toasted ramen and toppings separate until the final step.

Toast the Ramen and Toppings

  1. Place each ramen package inside a sealed bag. Crush the noodles into small, bite-size pieces. Leave a few larger pieces for a varied texture.
  2. Heat the neutral oil in a large skillet over medium-low heat. Add the crushed ramen, sunflower seeds, and sliced almonds.
  3. Toast for 5 to 7 minutes, stirring every 30 seconds, until the noodles are lightly golden and the seeds smell nutty.
  4. Transfer the mixture to a wide plate or baking sheet and spread it into a single layer. Cool completely before adding it to the slaw.

The ramen should be crisp and pale golden, not dark brown. If the noodles or nuts begin browning quickly, lower the heat immediately. Warm toppings release steam into the salad and can make the slaw soggy, so allow at least 15 minutes for them to cool.

Do not boil the ramen for this recipe. The dry noodles provide the characteristic crunch. The seasoning packets are not needed because the dressing supplies the salt and savory flavor.

Mix the Dressing at a 3:1 Ratio

Whisk the 6 tablespoons oil and 2 tablespoons rice vinegar in a small bowl. This is the dressing’s 3:1 oil-to-vinegar ratio, which keeps the flavor tangy without making the slaw sharply acidic.

Add the honey, soy sauce, Dijon mustard, salt, and black pepper. Whisk until the honey dissolves and the dressing looks smooth. The mustard helps the oil and vinegar stay blended while adding gentle spice.

Taste a small drop. It should be tangy, lightly sweet, and savory. Add another pinch of salt if the slaw is unsalted, or another teaspoon of honey if your vinegar tastes especially sharp. If using seasoned rice vinegar, reduce the salt to ¼ teaspoon.

The dressing may sit at room temperature for about 30 minutes. Whisk it again immediately before pouring because the oil and vinegar will naturally separate.

Assemble the Ramen Broccoli Slaw at Serving Time

  1. Whisk the dressing again, then pour it over the broccoli slaw and scallions.
  2. Toss for 30 to 45 seconds, lifting from the bottom until the strands look evenly glossy.
  3. Let the dressed slaw rest for 5 minutes if you want a balance of crisp and tender textures. Rest it up to 30 minutes for softer slaw.
  4. Add the completely cooled ramen, sunflower seeds, and almonds within 5 minutes of serving. Fold gently with two large spoons.

For a buffet, add half of the toasted mixture just before serving and reserve the rest for sprinkling over individual portions. This keeps the top layer especially crisp. Avoid combining the ramen more than 10 minutes ahead; the dressing will gradually soften the noodles.

The finished salad should have glossy, lightly seasoned slaw with distinct crunchy pieces throughout. If the ramen is chewy, it was either under-toasted or added while warm. If it is soft, the salad rested too long after the crisp components were combined.

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