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Chinese Broccoli Slaw

Chinese Broccoli Slaw


"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."
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40 m servings 399 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
  4. Toss together the coleslaw mix and the green onion in a large bowl.
  5. 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.

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Read all reviews 104
  1. 136 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 slive...

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 dr...

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 b...

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 o...

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

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 fo...

Made this for supper club a few months ago. Everyone wanted the recipe. I followed the recipe exactly.

This is a great recipe! Be sure to stir before you serve it if it has been in the fridge. I noticed my dressing kind of sunk to the bottom. I also added a grated carrot into the salad for color....

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