Reviewed: Nov. 26, 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.

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ALPHAGRRL

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Reviewed: Nov. 16, 2006

Wow, this salad is so easy and delicious. My husband is very picky about food and rarely likes a salad, but he enjoyed this. I took it to a party at work and was asked by many for the recipe.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2006

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!

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zynthee

Cooking Level: Intermediate

Home Town: Wickes, Arkansas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 22, 2006

ALWAYS A WINNER. Everytime I make this, many people ask for the recipe. Thanks!

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PBODANZA

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Reviewed: Sep. 20, 2006

Love it... crunchy & great flavor!

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Jody J.

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Reviewed: Sep. 13, 2006

Very good! I used slivered almonds instead of peanuts and I added about a cup of raisins as well. Good stuff!

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Lizzie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 23, 2006

I thought this was very tasty. I don't like crunchy noodles, so I soaked them in warm water for 15 minutes, drained, and then added to the remaining ingredients. I may add more shredded carrot next time, for color and nutritional value.

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Aug. 11, 2006

This recipe is ALWAYS a hit! I substitue sliced almonds for the peanuts...

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Angela's

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2006

Really, really good. Like the others I ommitted the peanuts and sunflower seeds (mostly because I don't like nuts in my salad). My store was also out of the broccoli slaw, so I picked up a mix of broccoli and cabbage slaw. Worked out great! Everybody really liked this recipe. I put the uncooked noodles in the bowl in the morning and served the salad the evening, and the noodles weren't crunch at all. I think I would have rather of had them crunch so I will add just an hour or so before serving. I think some fresh cilantro would have been a nice addition too. Great recipe though!

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TNAmber

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 7, 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.

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lacolek

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Reviewed: Aug. 5, 2006

This was pretty good as written. I added a handful of chopped cilantro and basil, and I made a lime sesame dressing, because I didn't want to use the salt (I mean flavor) packet that comes with the ramen noodles. I threw in a chopped up chili pepper too for some kick.

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Zitronenmadchen

Cooking Level: Expert

Home Town: Lebanon, Connecticut, USA

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Reviewed: Jul. 27, 2006

Very good better the second day. Would make again.

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MDBUBBA

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Mount Airy, Maryland, USA

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Reviewed: Jul. 22, 2006

I brought this to a party and went home with an empty bowl! This is a delicious salad. The only thing I changed was that I used a bag of regular coleslaw mix rather than the broccoli slaw, just because my grocery store didn't have a big enough package of the broccoli slaw. Still turned out great!

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Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

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Reviewed: Jul. 17, 2006

YUM! This was great. I used slivered almonds instead of peanuts, because it's what I had on hand. It was good and I think I'd do it again. Next time, I might also add some ginger to the dressing.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jul. 12, 2006

This is very good... I have made it twice already (I doubled it both times) in the past 2 weeks! I omit the peanuts & sunflower seeds because they aren't something that I normally keep on hand. Still tastes great to everyone that has eaten it!!!

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christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

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Reviewed: Jul. 5, 2006

It was alright. I was looking for something with a little bit more flavor.

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Erin M.

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Jul. 3, 2006

I really like it and so did all my friends that I bought it to a BBQ. I also left out the peanuts and doubled the recipe.

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J. Solomon

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Baltimore, Ohio, USA

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Reviewed: Jun. 6, 2006

Salad is a great slaw alternative - I left out the peanuts and sunflower seeds and I also reduced the amount of sugar to try and make this slightly more healthy. I would make this again - I think it would be great with some raisins (regular OR white)added.

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Sarah G

Cooking Level: Intermediate

Living In: Valparaiso, Indiana, USA

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Reviewed: Jun. 5, 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!

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Jackie

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Reviewed: May 29, 2006

I had this at a friends birthday party and knew I could find the recipe on this site! It is so good. It is a lot like the chinese chicken salad but even better. The only thing I do differently is to cut the number of green onions down to about 2 or 3. It is my favorite summer bbq salad!

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Emmy

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Broccoli and Ramen Noodle Salad

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