This Asian Ramen Noodle Broccoli Slaw will add crunch and a pop of flavor to your meal. Serve it year-round as a complementary side for your favorite grilled entrées, barbecue, Asian inspired dishes and beyond. It's certain to add a tasty twist to your salad menu.
Easy Asian Ramen Noodle Broccoli Slaw Recipe
This Asian Ramen Noodle Broccoli Slaw is an amazing dish to make when you're in the mood to shake things up a little. You know what I mean, in those moments you realize that it's time to refresh your side dish menu and take a break from serving the same ole combos. It's dressed with a sweet and tangy dressing that just gets better and better the longer it sits. To me, going the extra mile and taking time to toast the ramen noodles before tossing them with the broccoli slaw adds an incredible nuttiness and depth of flavor, and the crunch enhances the texture overall.
How to Make the Best Asian Ramen Noodle Broccoli Slaw Recipe
When do you serve broccoli slaw? I think this slaw is perfection when served alongside a grilled steak, BBQ chicken, ribs or pork with a baked potato or rice pilaf. It's also wonderful served with any Asian inspired entrée.
- Ingredients you'll need to make Asian Ramen Noodle Broccoli Slaw recipe: One package of Ramen noodles, one package of broccoli slaw from the produce department, chopped cilantro, green onions, peanuts, cilantro, vegetable oil, granulated sugar, rice wine vinegar, soy sauce, sesame oil, garlic powder, garlic salt and black pepper. In a pinch, you could use cider vinegar or white balsamic vinegar.
- It's well worth the small amount of effort it takes to toast the ramen noodles in the oven. It adds such a nutty flavor that complements the other ingredients.
- I prefer to make the broccoli slaw several hours in advance and then add the toasted ramen noodles just before placing the slaw into a serving bowl. This will ensure that the ramen noodles will maintain their crunchy texture.
- To make the broccoli slaw dressing: In a medium size mixing bowl whisk together the vegetable oil, granulated sugar, rice wine vinegar, soy sauce, sesame oil, garlic powder, garlic salt and black pepper. Whisk everything together until fully combined then toss with the broccoli slaw mix, chopped cilantro and green onions. Once you add the peanuts it's time to for both you and the broccoli slaw to chill.
- This is an easy and colorful side dish that will add just the right twist to your side dish repertoire.
- Store leftover broccoli slaw in an airtight container in the refrigerator for up to 3 days. Please note, the ramen noodles will soften.
More Southern Style Cole Slaw Recipes to Make
Slaw, whether it's cabbage or broccoli adds crunch and texture to most any meal. In fact, we love cole slaw along with pinto beans and cornbread as much as we do piled on top of barbecue or a hot dog. More homemade slaw recipes you may like to try:
- Cilantro Lime Cole Slaw is delicious with grilled steaks, pork and chicken, pulled pork barbecue and tacos.
- Dress freshly grated cabbage and carrots with this Homestyle Cole Slaw Dressing.
- Copycat Chick fil A Cole Slaw is the recipe they posted when discontinuing it at the restaurant. We still miss it.
- If you're not a fan of mayonnaise dressed cole slaw recipes, checkout my recipe for crunchy Hillbilly Cole Slaw.
- A regional favorite, you'll love this spicy tangy Carolina Red Slaw recipe.
- Pineapple Pepper Slaw from Southern Living.
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Helpful Kitchen Items:
Asian Ramen Noodle Broccoli Slaw
- 1 3 oz package Ramen noodles (Any flavor)
- 1 12 oz package broccoli slaw
- ½ cup dry roasted peanuts chopped
- ¼ cup chopped cilantro
- 4 green onion thinly sliced
- ½ cup vegetable oil
- ⅓ cup granulated sugar
- ¼ cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Preheat the oven to 350°F. Crush the ramen noodles, discard the flavor packet. Spread in a single layer on a baking sheet and toast for 10-15 minutes until golden. Set aside to cool.
- In a medium size mixing bowl, mix together the broccoli slaw, chopped peanuts, chopped cilantro and sliced green onion.
- In a separate bowl, whisk together the vegetable oil, sugar, rice wine vinegar, soy sauce, toasted sesame oil, garlic salt and garlic powder and black pepper. Whish for 1-2 minutes until the sugar has dissolved.
- Pour over the broccoli slaw. Mix well.
- Chill for at least 2 hours and toss with the ramen noodles just before serving.
Best recipe for Brocolli Slaw ever!! I added red cabbage and regular slaw to 5he brocolli slaw, but did not double the dressing. Rather, I added a 15 Oz can of mandarin oranges in light syrup (do not drain) and that stretched the dressing to cover for the extra slaw.
Thanks so much!
I made this salad to take to a friends cookout and what a hit!! I read an earlier comment about using this as a base for a salmon dinner...love that too!!
I'm glad you enjoyed it, thanks!
T. J. Taylor
This recipe is to die for. So, so good. I think it's the sesame oil that gave it that perfect, I can't have enough of this, flavor. Using the broccoli slaw was such a good idea. Quick, easy & healthy. I didn't use peanuts (would have used slivered almonds if I were to use nuts). Instead, I put a piece of seasoned, baked salmon on top of the salad, and Bam! Dinner. Sweet. Also, I didn't have cilantro so I used parsley which worked fine. I served the noodles on the side since there are only 2 of us, and I knew we would be eating it over a few days. I wanted to preserve that wonderful crunch. This is so much better than the traditional recipe. I appreciate your innovations.
Thanks so much!
One of my favorites ~ thanks for the reminder!
Laura ~ RYG
From the picture, this looks really difficult. But the how-to, it's super easy! I can totally do this. And it's with ingredients that I have on hand. With it being Halloween, my stomach cannot take anymore bad-for-you foods. This is epic.
Hi Laura, I really love this salad hope you do too.