Home » International » Asian Ramen Noodle Broccoli Slaw

Asian Ramen Noodle Broccoli Slaw

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.

Asian Ramen Noodle Broccoli Slaw

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.



Asian Ramen Noodle Broccoli Slaw

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.

Asian Ramen Noodle Broccoli Slaw

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:

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Asian Ramen Noodle Broccoli Slaw
Print Recipe Pin Recipe Rate this Recipe
5 from 3 votes

Asian Ramen Noodle Broccoli Slaw

Prep Time10 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Salad, Side Dish
Cuisine: American, Asian Inspired
Keyword: Asian-ramen-noodle-broccoli-slaw
Servings: 6 servings
Calories: 309kcal
Author: Melissa Sperka


  • 1 3 oz package Ramen noodles (Any flavor)
  • 1 12 oz package broccoli slaw
  • 1/2 cup dry roasted peanuts chopped
  • 1/4 cup chopped cilantro
  • 4 green onion thinly sliced
  • 1/2 cup vegetable oil
  • 1/3 cup granulated sugar
  • 1/4 cup rice wine vinegar
  • 1 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1/2 tsp 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.


Serving: 1serving | Calories: 309kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 667mg | Potassium: 123mg | Fiber: 3g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Great recipe! All the flavors come together to make a great salad. The salad “goes with” any entree. A definite keeper!!

  2. 5 stars
    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.

  3. 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!!

    Thanks Melissa!

  4. 5 stars
    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.

  5. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating