Description
Crunchy Ramen Broccoli Slaw is a refreshing and textured side dish combining crisp broccoli slaw, crunchy ramen noodles, and a nutty mix of almonds and sunflower seeds. Tossed in a tangy and slightly sweet dressing with apple cider vinegar and soy sauce, this easy no-cook salad is perfect for potlucks, BBQs, or as a bright accompaniment to any meal.
Ingredients
Scale
Slaw Mix
- 1 (12-ounce) bag broccoli slaw mix
- 2 packs ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 3 green onions, thinly sliced
Dressing
- 1/3 cup neutral oil (such as vegetable or canola)
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Ramen and Slaw: Crush the ramen noodles into small pieces by hand and place them in a large mixing bowl. Add the broccoli slaw mix, sliced almonds, sunflower seeds, and thinly sliced green onions to the bowl.
- Make the Dressing: In a small bowl or jar, whisk together the neutral oil, apple cider vinegar, honey (or sugar), soy sauce, sesame oil, salt, and black pepper until fully combined and smooth.
- Toss and Marinate: Pour the dressing over the broccoli slaw mixture and toss thoroughly to coat all the ingredients evenly. Let the slaw sit for at least 15 to 20 minutes before serving. This resting time allows the flavors to meld and the ramen noodles to soften slightly while maintaining their crunch.
Notes
- For extra flavor and crunch, toast the almonds and sunflower seeds in a dry skillet over medium heat until golden and fragrant before adding them to the slaw.
- This slaw is perfect for potlucks and BBQs, offering a delightful crunchy side dish that complements many main courses.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; the noodles may soften further but will remain tasty.
