Loaded with wonderful crunch from Ramen Noodles, sliced almonds, and sunflower seeds, this Asian Ramen Noodle Salad with Broccoli Slaw is a classic, for sure. Taking advantage of packaged broccoli slaw for its prep, it's super easy to whip up a big bowl of this flavorful favorite.
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I distinctly remember the first time I had this classic Ramen Noodle salad. It was at a potluck dinner with my work team of the time. I remember scooping up my first bite, and thinking to myself, "Wow, this slaw is so good!"
Not being familiar with the salad at all, naturally I turned to its maker and asked about the recipe. I was completely dumbfounded to learn the salad's base was packaged Ramen Noodles.
I remember thinking, Ramen noodles in a salad? Yes, Ramen noodles in a salad. And it was -- and still is -- so good. Before learning of this recipe, I would have never thought Ramen noodles could serve as base of such a delicious salad.
With its easy prep and fabulous flavor, classic Asian Ramen Noodle Salad is a perfect dish for potlucks and all those summer cookouts.
With its easy prep and fabulous flavor, classic Asian Ramen Noodle Salad is a perfect dish for potlucks and all those summer cookouts. The recipe makes a big batch that's perfect for a crowd.
Or, whip up half a batch for a smaller crew or everyday at-home dinner. Then again, it's so tasty you may just want to make the full batch to enjoy those leftovers!
Beef flavored Ramen Noodles and broccoli slaw create the base of Asian Ramen Noodle Salad.
The recipes takes advantage of packaged broccoli slaw for its prep, so it's super easy to whip up a big bowl of this flavorful favorite. I love that, because it means this salad comes together with very little chopping -- just one bunch of green onions is all the chopping that's needed.
To make a batch, start by crushing the dry uncooked Ramen noodles with your hands into a large bowl.
Leave the Ramen noodles in small clumps to give some of their texture to the salad. You don't want to completely pulverize the noodles into little bits.
Then add the packaged broccoli slaw to the bowl, and top it with sunflower seeds, sliced almonds, and chopped green onion.
Don't stir everything together -- just leave it as it is.
Then, prepare the dressing.
To make the dressing, stir the contents of the flavor packets from the Ramen Noodle packages together with vegetable or canola oil, granulated sugar, white vinegar, and teeny bit of sesame oil.
The flavor packet from the Ramen Noodle package serves as the base of the salad's flavorful dressing.
Just 1 teaspoon of sesame oil is used in this recipe, so it may be tempting to skip this ingredient. Especially since it's not necessarily a pantry staple. But sesame oil is distinct in its flavor, adds richness to the dressing, and brings the recipe's characteristic Asian flair to the salad.
Once mixed, pour the dressing evenly over the slaw mixture. Again, don't stir -- just leave everything as it is.
Cover the salad and refrigerate it for 24 hours. This 24-hour chill time allows the Ramen noodles to soften as they soak in the salad's dressing and lets the salad's flavors beautifully meld together.
At serving time toss everything together, dispersing the softened Ramen noodles throughout the salad and getting everything good and coated in the dressing.
Then get ready to dig into the crunchy deliciousness. Because this classic Asian Ramen Noodle Salad with Broccoli Slaw is loaded with fabulous flavor and wonderful crunch from its combination of Ramen Noodles, sliced almonds, and sunflower seeds all tossed in its flavorful dressing.
It's one classic salad, for sure. And one that's super simple to make.
Check out these other tasty vegetable salads:
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Yield: about 12 to 16 servings
Asian Ramen Noodle Salad with Broccoli Slaw
Loaded with wonderful crunch from Ramen Noodles, sliced almonds, and sunflower seeds, this Asian Ramen Noodle Salad with Broccoli Slaw is a classic, for sure. Taking advantage of packaged broccoli slaw for its prep, it's super easy to whip up a big bowl of this flavorful favorite.
Prep time: 15 MCook time: Total time: 15 M
Ingredients:
- 2 (3 oz.) packages beef flavor Ramen Noodles
- 1 (8 oz.) packages broccoli slaw
- 1 c. sliced almonds
- 1 c. sunflower seeds
- 1 bunch green onions, chopped
- 3/4 c. vegetable or canola oil
- 1/2 c. granulated sugar
- 1/3 c. white vinegar
- 1 tsp. sesame oil
Instructions:
- Crush Ramen Noodles with your hands and place in the bottom of a large bowl. Add slaw; sprinkled with almonds, sunflower seeds, and green onions.
- In a separate bowl, mix together the flavor packets from the Ramen Noodles with oil, sugar, vinegar, and sesame oil to make the dressing.
- Pour dressing over slaw mixture; DO NOT STIR.
- Cover and chill for 24 hours.
- Toss salad together in bowl when ready to serve.
You might also like these other tasty salad recipes:
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This post is linked with Weekend Potluck, Meal Plan Monday.
I love to try new dishes and this sounds interesting! I can see how the flavors will develop and mingle. :)
ReplyDeleteThank you for sharing it with us at Fiesta Friday!
Total surprise with the ingredients Tracey, but sounds super yummy. Definitely giving it a try.
ReplyDeleteThank you for sharing your recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring your Asian Ramen Noodle Salad at tonight's party and pinning too.
Hugs,
Kerryanne
This looks and sounds great! I love that you used the broccoli slaw this way. Thanks for sharing at the What’s for Dinner party! Hope to see you there tomorrow!
ReplyDeleteI will Try this at home keep on posting recipes like this
ReplyDeleteI add rotisserie chicken to this and have for lunch all week. It is best the second day as I will eat it the day I make it after it sits for awhile. I toast the nuts and Ramen. I use chicken Ramon. Always good!
ReplyDeleteI did try this, 1/2 cup sugar was way to much. It was to sweet. I think next time, I will use less of the sugar. Thanks for the recipe!
ReplyDeletePlease stop back and let us know what tweaks you made and how it turned out. We love hearing feedback from our readers.
DeleteI made this and added dried cranberries and some red bell pepper. It was delicious!
ReplyDelete