Asian Ramen Salad with Broccoli
This delicious Ramen Noodle Salad is quick and easy, made with packaged broccoli slaw, crunchy ramen noodles, almonds, and a homemade Asian dressing with ginger. It’s so fresh and crunchy and makes the perfect side to almost any meal for summer cookouts.
What is Ramen Noodle Salad?
Broccoli Ramen Salad is a coleslaw-type salad that contains crunchy ramen noodles. It is great as a side dish for a barbecue or can be eaten as a meal by itself. But when I make it I’m most excited about the leftovers for lunch the next day!
While it is made with super fresh ingredients, this salad doesn’t need to be eaten right away. It doesn’t wilt and actually tastes better after marinating for 30 minutes before eating.
The crisp ramen noodles stay crunchy and flavorful tossed in the Asian dressing.
Another thing I love about this asian ramen salad is that it’s a great dish to make-ahead. It will remain fresh for up to 5 days in the refrigerator, giving you more time to enjoy your event on the day!
Some of my other favorite salad recipes are this Extra Crunchy Coleslaw with pumpkin seeds and walnuts and my Broccoli Grape Salad for something a bit different at your event!
Ingredients Needed
Ramen Noodles – You can use any flavor, and you don’t need the seasoning packets.
Sliced Almonds – Toast these for a richer flavor. You can also use slivered almonds if you have those.
Broccoli Slaw – You can use a coleslaw mix instead of broccoli to make it a ramen cabbage salad.
Cilantro – Using fresh herbs is best for this recipe, and make sure it’s finely chopped.
Green Onions – You can use the whole onion, but I like to use just the green bits, thinly sliced. Alternately, use chives.
Soy Sauce – Although I like to use the low sodium variety, you can also use tamari or coconut aminos to make it gluten-free.
Roasted Sesame Oil – This adds a beautiful nuttiness that regular sesame oil doesn’t have.
Seasoned Rice Vinegar – You can use Apple Cider Vinegar or Distilled White Vinegar in a pinch if you don’t have this to hand.
Ginger – I prefer to use fresh ginger but you can use ground ginger powder too.
Pantry Staples – Olive oil, sugar, garlic powder, salt, and pepper
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How to make Ramen Noodle Salad
First: Preheat oven to 350°F. On a baking sheet, break ramen noodles into small clusters and place on a baking sheet. Bake for 5 minutes then stir in the sliced almonds and bake for an additional 3 to 5 minutes until lightly toasted and golden brown. Remove and set aside and cool.
Second: In a large bowl combine the broccoli slaw, cilantro and green onions. Whisk together all the ingredients for the dressing and set aside until ready to use.
Third: Toss the salad with as much of the dressing as you prefer and refrigerate the salad for 30 minutes to let the flavors mix.
Fourth: Take the salad out of the refrigerator and top with the cooked noodles and almonds. Serve and enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I freeze Ramen Noodle Salad?
I advise against freezing it because the cabbage will break down and become soggy once it defrosts. If you have leftovers, they will keep in the refrigerator for a few days.
Can you make it ahead of time?
Yes, you can! This Ramen Noodle Salad will store well in an airtight container in the refrigerator for up to 5 days.
Just be sure to leave off the ramen and toasted almonds until ready to serve so they stay crunchy.
Tips for No Leftovers
- Get a richer flavor in this slaw by toasting the ramen noodles and sliced almonds.
- More protein? Add in some shredded rotisserie chicken!
- Add sunflower seeds or other nuts for extra texture and nutty flavors.
- Gradually add in the roasted sesame oil and taste, start with 1 teaspoon and add another teaspoon if you like it a little nuttier.
- Add sesame seeds for extra sesame flavor and added texture.
- Some like to use the flavor packets in the dressing but I discard them as they are super salty.
- If you want more veggies, try adding baby corn, mushrooms, water chestnuts, or mandarin oranges.
- Dried cranberries are a delicious addition!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Try this tasty and crispy Ramen Noodle Salad at your next summer cookout, barbecue, or pot luck as a side dish or main entrée!
More Easy Recipes
Ramen Noodle Salad
Ingredients
Ramen Noodle Salad
- 2 3 ounce packages ramen noodles
- 3/4 cup sliced almonds
- 16 bounces broccoli slaw
- 1/4 cup cilantro chopped
- 3 green onions sliced thin
Asian Dressing
- 2/3 cup olive oil
- 1/2 cup granulated
- 2 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 cup rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Break the ramen noodles into small pieces and place on a baking sheet.
- Bake for 5 minutes. Stir in the sliced almonds and bake for an additional 3 to 5 minutes until toasted. Be careful not to burn. Remove from the oven and set aside and cool.
- Combine all the ingredients for the dressing in a bowl and whisk to combine. You can also use a blender to mix.
- In a large bowl, combine the broccoli slaw, chopped cilantro, and green onions.
- Pour your desired amount of dressing on the salad and toss.
- Refrigerate for 30 minutes so the flavors can mix.
- When ready to serve, top the salad with toasted ramen noodles and almonds.
- Enjoy!
Notes
Nutrition
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