READY IN 40 mins

Chinese Broccoli Slaw

Read Reviews (83)

"This recipe was passed around for years in my Grandmother's beauty salon. She took it to every church supper. It was on the table every Thanksgiving and Christmas." — marinza

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
Toss together the coleslaw mix and the green onion in a large bowl.
Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 15, 2009

This is a good recipe, but let me clue you guys in to a few alterations you can make: 1- There's no need to put 1/4 cup of butter. Just steam your broccoli. 2- You can crush the ramen and use it as a crunchy garnish instead of making it mushy by cooking it. Ramen noodles are fried, thus already cooked. Or alternately you can use those chow mein noodles that come in a can. 3- You can use red wine vinegar for better taste. 4- Yes, you are supposed to put in the seasoning packet, or if you use chow mein noodles you can use a little soy sauce, garlic powder, onion powder, and black pepper... since that's basically all that's in oriental flavored ramen seasoning packets. 5- You can add a little seasame oil. 6- You can add toasted slivered almonds. 7- If you want to bring this to a pot luck or something, make it with grilled chicken breast and a head of cabbage instead of broccoli. The cabbage and chicken really absorb the flavor of the dressing, and it's DOUBLE fantastic.

—ZeroCreature

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Most Helpful Critical Review

Jan 12, 2011

Disappointing. I kept adding more things to get a more interesting flavor, but no matter what I tried it just tasted like raw veggies in soy sauce. Lacking in complexity and authenticity.

—Jac

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104 Ratings

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Feb 24, 2009

okay I always have to tweek a recipe a bit b/c that's just how I am.. She said to reserve the seasoning pkt. but nowhere did it say to add it in??? I didn't want it to go to waste, so in the dressing (which was VERY bland) how could it not be with only acv/sugar/oil/soy being its only ingredients?? I added the packet. WOW! It totally kicked this recipe up a notch. Also added one more tbsp of soy and s&p. Other than that, this is very good.

—MEWZKL1

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Jan 25, 2011

I must say this was delicious with a few changes:1) Instead of baking noodles, almonds and seeds, spray a frying pan with cooking spray and add noodles for 3 minutes, then almond slices or slivers for 2 minutes and then sesame seeds for 2-3 minutes, stirring frequently-to-constantly; remove from heat and allow to cool while you mix the slaw. 2)The dressing for the slaw is truly wonderful if you use a combination of toasted sesame oil and olive oil (more olive than sesame) with rice vinegar in place of the apple cider vinegar. You will be pleasantly surprised that the addition of the green onions and flavor packet is not necessary. 3)Top each serving with the cooled noodle mix. I serve this with a crock-pot recipe for asian country style porkribs. SCRUMPTIOUS!!

—cathy

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Sep 20, 2010

This is our family's favorite slaw recipe. I use whatever almonds I have on hand (pictured with sliced) and exchange brown sugar for white, as I feel it gives a better flavor. Be sure to use bagged broccoli slaw (found in the produce section near the bagged shredded cole slaw) and not broccoli florets. This is what makes the recipe! We will make this again and again, it's always a favorite and is delicious served with barbecue. Make it ahead of time so the flavors have a chance to blend. It's also great as a leftover the day after.

—jrbaker

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May 21, 2009

I loved this recipe but had to make a few tweaks. I used olive oil rather than salad oil, balsamic vinegar rather than apple cider vinegar, and eliminated the seasoning packets. I also added one more tablespoon of soy sauce. I loved the outcome! Very good recipe!

—D. Fuchs

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Feb 11, 2009

Fantastic easy recipe that my family asks for often. Wonderful for pot lucks, picnics, etc.

—S. Whitten

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Oct 15, 2009

Enjoyable salad. I made 1/2 of the dressing and it was still a lot of dressing. I did not use the butter but 1 tbsp. of sesame oil instead of butter & put it in a large fry pan on medium heat for 5 minutes. Also used olive oil in the dressing instead of veg. oil. It made it a bit more healthy. I used the seasoning packet in the beef ramen noodles and low-sodium soy sauce in the dressing. I only used one packet of noodles as there was plenty and I wanted to taste the vegetables and keep the calories down. I make a similar salad with regular coleslaw but I really enjoyed the broccoli slaw for a change and will be making this often.

—COOK471

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Nutrition

Calories
399 kcal
20%

Carbohydrates
32.4 g
10%

Cholesterol
15 mg
5%

Fat
28.5 g
44%

Fiber
3.4 g
14%

Protein
4.7 g
9%

Sodium
711 mg
28%

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

Nutritional Information

Chinese Broccoli Slaw

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 399
Calories from Fat: 256

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 7.1g 36 %
Cholesterol 15mg 5 %
Sodium 711mg 28 %
** Potassium 97mg 3 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 3.4g 14 %
Protein 4.7g 9 %
Sugars 15.6g
** Vitamin A 5 %
** Vitamin C 2 %
** Calcium 9 %
** Iron 17 %
** Thiamin 4 %
** Niacin 8 %
** Vitamin B6 3 %
** Magnesium 14 %
** Folate 7 %

* 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.