Comes together in 10 minutes or less, this Asian Ramen Broccoli Coleslaw is tasty, crunchy and pretty healthy, too. The perfect side for picnics, potlucks or any gatherings!
Although generally speaking it’s not too hard to make my kiddies eat vegetables, there are days when they are a little moody and don’t fancy greens.
However, there is one salad that they need no convincing at all and it is this Asian Ramen Broccoli Coleslaw! They love this coleslaw so much that I simply have to tell them it’s on the menu and they get all excited about it. No coaxing required.
They enjoy it so much that they can even finish the entire salad on their own!
What I love about this salad is that it’s so quick to prepare and is table-ready in 10 minutes or less!
You can’t beat that for convenience, right? 🙂 Perfect for busy nights for sure! Also, you have the option to use the ramen as is (uncooked) or if you want some depth of flavor added to the salad, a quick dry roasting of the ramen on the stove top in a skillet should do it.
It gives the noodles extra crunchiness and also a yummier flavor. I would recommend doing this as it doesn’t take very long. But, if you’re pressed for time, it’s perfectly fine to not do it as the salad will still be tasty.
So have it your way and enjoy this quick and easy coleslaw with your family next time. Perfect for potlucks and certainly great for summer picnics!
Asian Ramen Broccoli Coleslaw
Ingredients
- 2 (3) oz package chicken-flavored Ramen Noodles, toasted
- 1 (14-16) oz package Broccoli Coleslaw Mix
- 4 stalks Green Onions, sliced thinly
- 1/2 cup Almonds, toasted and slivered
- 1/2 cup Sunflower Seeds
- 1/2 cup Sunflower (or Peanut) Oil
- 1/3 cup Apple Cider Vinegar
- 2 teaspoons Brown Sugar (or to taste)
Instructions
- Break or crush the ramen noodles into smaller pieces. In a skillet or frying pan using medium heat dry roast the broken ramen until its crunchy and has changed its color (lightly toasted) about 3 minutes more or less. This step is optional but it adds depth of flavor.
- Mix 1 seasoning packet from the ramen noodles with the oil, cider vinegar and sugar in a separate container. (One seasoning packet is enough but you can add more if you like). Set aside.
- Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Add about half of the toasted ramen to the mix.
- Pour the dressing and toss everything to coat. Add the remaining Ramen noodles and scatter them on top. Garnish with extra green onions, if desired. Leave for about 10 minutes to allow ramen and coleslaw to absorb the dressing.
Last updated on May 2nd, 2024 at 10:28 pm
I love the crispy crunch ramen addition to this salad. I can’t wait to serve this at our next cookout
Author
This classic is sure to be a hit! Thanks!
I love all these flavors! It was a big hit at our last picnic. A keeper, for sure.
Author
Love that it is such a reliable dish. Thanks!!
This Asian Ramen Broccoli Coleslaw one of my top favorites whenever I need to bring a dish. It makes a good amount and everybody always loves it. The ramen noodles are so fun, too!
I love the toasted ramen noodles in this salad!
Yummy! This Asian Ramen Broccoli Coleslaw looks so amazing and tasty! My hubby is going to love trying this recipe! So excited!
This Asian ramen broccoli coleslawis such a delicious side. I make something similar and we love it!
This is such an amazing side dish!! Thanks so much for the recipe!