Broccoli Asian Slaw
Ramen noodle salad is crunchy broccoli slaw tossed with homemade Asian dressing, topped with toasted ramen noodles and sliced almonds. It’s fresh, crunchy, and stays crisp for days without wilting. Perfect for summer cookouts, potlucks, or meal prep. Ready in 20 minutes, serves 6-8 people using simple ingredients.
The first time I had this salad, I thought “there is no way this works!” But I was so wrong!
When I make salads, I love tons of toppings. Beans, olives, cheese, bacon, and something crunchy like nuts or tortilla strips. Never did I think about ramen noodles. But along with the Asian dressing, this salad is unique, delicious, and somehow stays crunchy for a long time.
This salad actually gets better as it sits! The flavors mix together after 30 minutes of marinating, and the crispy ramen stays crunchy even in the dressing. But honestly, I’m most excited about eating the leftovers for lunch the next day.
This is perfect for make-ahead meal prep. It stays fresh for up to 5 days in the fridge, which means you can make it days before your event and just relax on the day of!
More Crunchy Salads
- Fiesta Salad – Southwestern with black beans, corn
- Kimchi Coleslaw – Spicy cabbage with light dressing
- Broccoli Grape Salad – Sweet-savory with bacon, sunflower seeds
- 7 Layer Salad – Classic make-ahead with peas, bacon
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ramen Noodles – Use any flavor because you don’t use the seasoning packet. Just the uncooked noodles. (I wonder if you can buy just the noodles?!?)
- Broccoli Slaw – Bagged broccoli slaw saves so much time! Substitute regular coleslaw mix or make your own. You can also use a regular cabbage slaw mix.
- Sliced Almonds – Toast them for extra flavor. Slivered almonds work too.
- Sesame Oil – Adds a nutty flavor which you always taste in Asian cooking. Start with 1 teaspoon and add more to taste.
- Seasoned Rice Vinegar – The seasoned kind has sugar already in it. Substitute apple cider vinegar or white vinegar if needed. You can also use Mirin.
- Fresh Ginger – Way better than ground ginger powder! Grate it fine or buy it grated in the tube. You can also get frozen cubes that melt perfectly.
- Soy Sauce – I use low-sodium. Substitute tamari or coconut aminos for gluten-free.
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How To Make Ramen Noodle Salad
- Preheat oven to 350°F. Break ramen noodles into small clusters and spread on a baking sheet. Bake for 5 minutes. Stir in sliced almonds and bake another 3-5 minutes until lightly toasted and golden brown. Remove and let cool.
- Combine broccoli slaw, chopped cilantro, and sliced green onions in a large bowl. Whisk together soy sauce, sesame oil, rice vinegar, olive oil, sugar, fresh ginger, garlic powder, salt, and pepper for the dressing.
- Toss salad with as much dressing as you prefer. Refrigerate for 30 minutes to let the flavors mix.
- Top with toasted ramen noodles and almonds right before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store dressed salad and crunchy toppings separately in airtight containers for 4-5 days. Add ramen and almonds right before serving so they stay crispy. You can even keep the dressing separate if you like but it’s not necessary.
Make-Ahead: Make up to 5 days ahead! This is perfect for meal prep or making before parties. Just keep toppings separate until serving.
Best After Marinating: Let it sit for at least 30 minutes after dressing. The flavors get so much better!
Leftovers: Seriously the best lunch the next day. The flavors are even better after marinating overnight.
More Vegetarian Recipes
- Cabbage Casserole – Creamy baked with buttery topping
- Broccoli Au Gratin – Creamy cheese sauce bake
- Cucumber Tomato Salad – Fresh crisp vegetables, light vinaigrette
- 3 Ingredient Macaroni Salad – Simple, light pasta salad
Variations
- Add Protein: Toss in shredded rotisserie chicken or cooked salad shrimp for a complete meal.
- Extra Crunch: Add sunflower seeds, cashews, or peanuts along with the almonds.
- More Veggies: Mix in baby corn, sliced mushrooms, water chestnuts, or shredded carrots.
- Fruit Addition: Dried cranberries or mandarin orange segments add a little sweetness.
- Sesame Seeds: Sprinkle toasted sesame seeds on top for extra sesame flavor.
- Cabbage Version: Use coleslaw mix instead of broccoli slaw for traditional ramen cabbage salad.
- Spicy: Add sriracha or red pepper flakes to the dressing for heat.
- Peanut Dressing: Add peanut butter to the dressing for Thai-inspired flavor.
Frequently Asked Questions
Yes! This salad keeps for up to 5 days in the fridge. Just keep the ramen noodles and almonds separate until serving so they stay crunchy.
Toasting adds more flavor and makes them extra crispy. You can skip this step if you’re short on time.
I don’t use them because they’re super salty. But you can add them to the dressing if you want.
Absolutely! Shredded rotisserie chicken, grilled shrimp, or edamame all work great.
Sesame oil adds essential nutty flavor. If you must skip it, increase the soy sauce slightly, but it won’t taste quite the same.
Nope! That’s what makes it perfect for make-ahead. The broccoli slaw stays crunchy for days. If you use all cabbage mix, it will wilt quicker.
Use gluten-free ramen noodles and substitute tamari or coconut aminos for soy sauce.
Recipe Tips & Tricks
- Toast ramen noodles and almonds for richer, more intense flavor.
- Keep toasted ramen and almonds separate until serving. This keeps them crunchy!
- Let the dressed salad marinate for at least 30 minutes. The flavors get way better.
- Use fresh ginger instead of powder. It makes such a difference!
- Discard the ramen seasoning packets. They’re super salty and you don’t need them.
- Add shredded rotisserie chicken for easy protein boost.
- Try dried cranberries or mandarin oranges for sweet contrast.
- Store dressed salad and toppings separately for best results when meal prepping.
This ramen noodle salad recipe is perfect for make-ahead entertaining! It stays fresh for days and actually tastes better the next day. Serve it as a main dish with chicken or a side dish.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Ramen Noodle Salad Recipe
Ingredients
Ramen Noodle Salad
- 6 ounces ramen noodles (2 packages)
- ¾ cup sliced almonds
- 16 ounces broccoli slaw mix
- ¼ cup cilantro chopped
- 3 stalks green onions sliced thin
Asian Dressing
- ⅔ cup olive oil
- ½ cup granulated sugar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- ½ cup rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ 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.
Notes
- Toast ramen noodles and almonds for richer, more intense flavor.
- Keep toasted ramen and almonds separate until serving. This keeps them crunchy!
- Let the dressed salad marinate for at least 30 minutes. The flavors get way better.
- Use fresh ginger instead of powder. It makes such a difference!
- Discard the ramen seasoning packets. They’re super salty and you don’t need them.
- Add shredded rotisserie chicken for easy protein boost.
- Try dried cranberries or mandarin oranges for sweet contrast.
- Store dressed salad and toppings separately for best results when meal prepping.
Nutrition
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