Add crunch and a pop of flavor to your meal with this easy-to-make Asian Ramen Noodle Broccoli Slaw. Serve it year-round as a complimentary side to grilled entrees, barbecue, Asian inspired dishes and beyond. It’s certain to elevate and add a tasty twist to your salad menu.
Asian Ramen Noodle Broccoli Slaw
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.
Tips For Serving 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 entree. I prefer to make the broccoli slaw several hours in advance of serving and then add the toasted ramen noodles just before placing the slaw into a serving bowl so they will maintain their crunchy texture. Toss in a few salted peanuts and it’s time to for both you and the broccoli slaw to chill. It’s an easy and colorful side dish that will add just the right twist to your side dish repertoire. Other Asian inspired salads to try Crunchy Asian Salad from Carlsbad Cravings and Sizzling Asian Steak Salad from Iowa Girl Eats that’s perfect for serving as an entree or a side dish.
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Helpful Kitchen Items:
Asian Ramen Noodle Broccoli Slaw
Ingredients
- 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
Instructions
- 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.
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Laura ~ RYG says
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.
Melissa says
Hi Laura, I really love this salad hope you do too.
Pat says
One of my favorites ~ thanks for the reminder!
xo
Pat
T. J. Taylor says
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.
Melissa says
Thanks so much!