READY IN 45 mins

Broccoli and Ramen Noodle Salad

Read Reviews (261)

"This is a nutty and delicious broccoli salad." — Effie and Jarmen

Directions

In a large salad bowl, combine the slaw, broken noodles and green onions.
Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

Kitchen-Friendly View

PREP 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 04, 2007

This was good but I have to agree that the dressing seemed to be missing something. I added some soy sauce, crushed garlic, fresh lime juice and chopped cilantro to give this salad a bit of an extra "kick". It got rave reviews!

—kehunter

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Most Helpful Critical Review

Sep 09, 2003

I loved the salad, but had to make it twice. I wished the recipe said to cook the ramen noodles first! I guess since I was new to this ingredient, I didn't think to cook them first. My first batch had crunchy noodles! Thanks for the recipe!

—CAHC98

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328 Ratings

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Jun 06, 2006

Even if you try this only once...it will totally win you over! This is an excellent salad to bring to potlucks, summer games, or a light salad with a sandwich at home. Friends ask me to make this over and over and over (my boyfriend is getting tired of it only because it is "requested" everywhere we go!). Extremely easy, can't mess it up. The longer it sits in the fridge, the better it gets. I put it in a Rubbermaid and turn it over every couple of hours until ready to eat. You won't be able to put it back in the fridge. TO DIE FOR! Oh, and DON'T cook the ramen noodles first! Crush them up and add them...they will absorb the liquid in the recipe. Yum!

—Jackie

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Sep 16, 2007

I used regular coleslaw mix instead of broccoli coleslaw and sliced almonds instead of peanuts. This is best when you keep the slaw/green onion mixture, the sunflower seeds/almonds/ramen noodles mixture and the dressing separate until serving time (much better when it's crunchy, but it's still pretty good when the noodles and nuts get soggy). It will stay somewhat crunchy for about 12 hours after mixing together. SO good!

—xynthee

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Aug 07, 2006

I made this dish for my best friend's 30th birthday celebration themed "Brunch on the Beach" and it was a hit!! I followed the directions precisely except for minor changes. Instead of using vegetable oil, chicken flavored noodles and peanuts,I used toasted sesame oil, oriental flavored ramen noodles and added sliced almonds. The toasted sesame oil definately enhanced the flavor. And I did not cook the noodles prior to adding them to the salad. I enjoy cooking but I don't like spending all day chopping or being in the kitchen so this recipe was amazingly easy and my kind of "cooking"; a palate pleaser. I will definately make this dish again.

—lacolek

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Nov 27, 2006

If I hadn't tasted this recipe made by someone else first, I'd have been seriously sceptical about the uncooked Ramen noodles. But, honestly, you DON'T cook them! Just break them up and toss them in. It's supposed to add crunch to the salad. Some alternate versions of this recipe saute the noodles in butter but that's just to add flavor not to soften them. The dressing will be absorbed by the noodles.

—ALPHAGRRL

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Feb 09, 2011

A package of broccoli slaw costs $2.98 a bag. I got a couple of crowns of broccoli for .98 a LB, grabbed 2 carrots and a nice purple onion for color. I also got 6 packs of Raman for a buck! I had several choices for the vinegar, I went with Malt vinegar, I figured I could use it on my fish and chips in the future. Great Kick for said fried fish btw. Hee Hee. I went home, rough chopped the crowns, shredded the carrots and sliced the onion real thin. I found a small bag of roasted almonds in the cabinet, Score! This salad is just the Best tasting, sweet and tangy! I baked some chicken and I put that on the salad. Excellent lite lunch or super simple dinner!!:) Thank you Effie and Jarmen, from the bottom of my stuffed belly. This Rocks:)

—Patty Cakes

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Apr 20, 2006

Great! I tweaked a little - I don't add peanuts, I add 1/4 cup chopped red onion, chopped celery, toasted sesame seeds, a few splashes sesame oil, and some wasabi powder to the sauce (for zip). I even put in red bell pepper, cabbage, and ginger powder if I'm feeling it. Only use one ramen package (oriental flavor), 1/8 cup sugar (actually splenda sugar/sweetner mix), mix natural rice vinegar with the cider vinegar. We love the end result - but I would definitely follow the recipe as it's written if I were serving to a large group.

—ROCKES

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Nutrition

Calories
422 kcal
21%

Carbohydrates
47.5 g
15%

Cholesterol
0 mg
0%

Fat
22 g
34%

Fiber
5.7 g
23%

Protein
11.5 g
23%

Sodium
354 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli and Ramen Noodle Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 422
** Calories from Fat: 198

% Daily Value *
** Total Fat 22g 34 %
** Saturated Fat 2.9g 14 %
** Cholesterol 0mg 0 %
** Sodium 354mg 14 %
** Potassium 274mg 8 %
** Total Carbohydrates 47.5g 15 %
** Dietary Fiber 5.7g 23 %
** Protein 11.5g 23 %
** Sugars 21.6g
** Vitamin A 32 %
** Vitamin C 15 %
** Calcium 7 %
** Iron 21 %
** Thiamin 13 %
** Niacin 35 %
** Vitamin B6 5 %
** Magnesium 18 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.