A simple and tasty salad, Broccoli Slaw with Ramen Noodles is full of broccoli and other fresh vegetables and loaded with crunchy ramen noodles, almonds, and sunflower seeds.
An excellent Asian-inspired dressing with just a touch of soy-sauce enhances the flavors of this salad, and it will quickly become a real family favorite. Depending on where you are from, you might also know it as Mad Hatter Salad, Asian Salad, Asian Slaw, Ramen Noodle Salad, or Asian Coleslaw.
Different versions of this delightful salad can almost always be found at potluck dinners, covered dish suppers, and barbecues. In other words, it’s been around the block a few times.
Why you will love this dish:
- It’s a classic for a reason, various recipes for this tasty slaw have been shared with friends and passed down in families for generations.
- It’s versatile, and you can add or substitute ingredients according to your family’s tastes.
- Different components of this ramen noodle salad can be made ahead of time, then all you have to do is throw everything in a bowl and serve it.
- Not only is it delicious by itself for a light lunch or dinner, but it also pairs beautifully with most entrees.
What’s in broccoli slaw?
Legend has it that broccoli slaw was invented by a thrifty chef who was looking for a way to use broccoli stalks. Besides shredded broccoli stalks, a bag of purchased slaw almost always also includes shredded carrots and red cabbage.
What are ramen noodles?
Inexpensive ramen noodles have long been a go-to comfort food and a staple in many college students’ diets. Made from wheat flour and precooked, these packaged noodles can be found molded into a block along with a small packet of seasoning.
You can usually find them in the soup section of your grocery store.
Here’s what you will need to make this recipe:
You will need purchased broccoli slaw, fresh broccoli, green onions or scallions, ramen chicken-flavored noodles, slivered almonds, butter, and sunflower seeds.
For the dressing, you will need sugar, white vinegar, olive oil, and low sodium soy sauce.
Here’s how to make this recipe:
Melt the butter in a large skillet over medium heat. Add the crushed ramen noodles, the flavor packages that came with them, and the sunflower seeds and slivered almonds.
Cook this mixture for approximately eight minutes or until everything is toasted. Be sure to stir frequently and watch carefully as it can burn quickly.
Set this noodle mixture aside and allow it to cool completely. If you are making ahead, place in a sealed plastic storage bag after it has cooled.
To make the dressing, add the olive oil, sugar, soy sauce, and vinegar to a mason jar. Cover and shake well to blend the ingredients.
To assemble, add the broccoli slaw, scallions, and broccoli pieces to a large bowl.
Pour about half of the dressing over the mixture and toss to combine. Top with a few handfuls of the ramen noodle mixture and toss again.
If you think the salad is too dry, add a little more dressing. Also, add more of the ramen noodle mixture, if desired. Serve immediately and enjoy!
Feel free to change up this salad by adding cranberries, bacon, or mandarin oranges. You can also substitute rice wine vinegar or red wine vinegar for the white vinegar in the dressing. Shelled pumpkin seeds make a great substitute for the sunflower seeds.
The easiest way to crush the noodles is while they are still in their package. Use the heel of your hand and press down firmly until you can feel that the noodles are all broken into small pieces.
To make the salad ahead, chop up the broccoli slaw into bite-size pieces, and cut up the broccoli and scallions. I slice the broccoli into small florets. Place in a plastic storage bag and refrigerate until you are ready to make the salad.
You can also make the dressing and ramen noodle topping ahead and store until you are ready to serve it.
For the best results, don’t add the dressing or the ramen noodle topping until you are ready to serve this salad.
If you like this salad, you might like these other popular salad recipes on my blog: Apple Pecan Salad, Mexican Chopped Salad with Honey Lime Dressing, Corn, Tomato, and Avocado Salad, Apple Pecan Salad, Fall Harvest Salad with Apples and Sweet Potatoes, or Panzanella Salad.
If you need more menu inspiration, here is a link to all of my salad recipes.
If you like broccoli as I do, you might also like these recipes: Ultimate Broccoli Cheese Casserole, Easy Broccoli and Fettuccine Alfredo, Broccoli Cauliflower Salad with Cranberries, Easy Southern Broccoli Salad, and Potato Broccoli Salad with Vinaigrette.
Special thanks to Margaret Groves for sharing this recipe with me. It quickly became a favorite in our house, and I hope you will love it too!
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you come back soon!
Broccoli Slaw with Ramen Noodles Recipe
- 22 ounces broccoli slaw two eleven-ounce packages
- 1 head fresh raw broccoli one large head or two small heads, chopped up into tiny pieces
- 8 green onions or scallions white and light-green parts, chopped
- 6 ounces ramen noodles two three-ounce packages, crushed into small pieces, with flavor packets
- 1 cup slivered almonds
- 1 cup sunflower seeds shelled
- ⅓ cup butter
- ⅓ cup white vinegar
- ⅓ cup granulated sugar
- ½ cup olive oil
- 1 teaspoon low-sodium soy sauce
- Melt butter in a large skillet over medium heat. Add the crushed ramen noodles and the ramen noodle flavor packages and mix well. Add the sunflower seeds and almonds. Cook for approximately eight minutes or until everything is toasted. Stir frequently and watch carefully as this mixture can burn quickly.
- Set the noodle mixture aside and allow it to cool completely. If you are making ahead, store in a sealed plastic storage bag until you are ready to use it.
- To make the dressing, add the olive oil, sugar, soy sauce, and vinegar to a mason jar. Cover and shake well to blend the ingredients.
- To assemble, add the chopped-up broccoli slaw, green onions or scallions, and broccoli pieces to a large bowl. Pour about one-half of the dressing over the slaw and mix well. Add about one-half of the ramen noodle mixture and mix again. If you think the salad is too dry, add a little more dressing. Serve immediately and enjoy!
**This recipe was originally published on September 30, 2016. It was republished on August 25, 2020, with new photos and expanded directions and tips.
Sharon, I have a special request. I have been trying to take some of your wonderful veggie recipes and make them fit into the new WW Freesyle diet plan. We can eat anything but we have to count it differently. Much easier to think this way since so many foods are free. Would you be willing to try to lower fat and carbs with substitutes and have a new section for those of us who are our healthy weight? I know your food is good. I just want it to be healthier. Thanks, Maxine
Thank you so much for your comments! I have been trying to post some healthier recipes and I know many of my recipes are over the top with cheese and cream. I have avoided low-fat substitutes, because many times, although they are lower in fat the calories are not that much lower if any, and they contain added sugar. I have done WW in the past but haven’t seen the specifics of the new Freestyle diet plan so I can’t really comment on that specifically but I will take your suggestions to heart and try to come up with some healthier options. I do have a “Healthy” category in my Recipe Index where you can find my healthier recipes. Last year before the change to the Freestyle program, I did speak with the WW staff about including the WW points for some of my recipes but was told that was not allowed.
Thanks again for your support and congratulations on your success with the WW program!
All my best, Sharon