Description
A crunchy and flavorful broccoli slaw salad featuring broken ramen noodles, nuts, and a tangy dressing. This easy no-cook side dish is perfect for potlucks, picnics, or quick weeknight meals, combining crisp textures with a savory-sweet dressing.
Ingredients
Scale
Salad
- 1 (16-ounce) bag broccoli slaw mix
- 2 packages ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 4 green onions, thinly sliced
Dressing
- 1/3 cup vegetable oil
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Prepare the Ramen Noodles: Crush the uncooked ramen noodles into small bite-sized pieces and set them aside for later use.
- Combine Salad Ingredients: In a large mixing bowl, add the broccoli slaw mix, crushed ramen noodles, sliced almonds, sunflower seeds, and thinly sliced green onions. Mix gently to combine all the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the vegetable oil, apple cider vinegar, granulated sugar, soy sauce, salt, and pepper until the mixture is smooth and well combined.
- Dress the Slaw: Pour the dressing over the slaw mixture and toss thoroughly to coat every ingredient with the flavorful dressing.
- Let it Rest: Allow the slaw to sit for at least 15 to 30 minutes before serving. This resting time allows the flavors to meld and lets the ramen noodles soften slightly while maintaining a crunchy texture.
Notes
- For the crunchiest texture, add the crushed ramen noodles just before serving instead of mixing them in earlier.
- Try substituting vegetable oil with toasted sesame oil for a deeper, nutty flavor.
- You can swap sunflower seeds with chopped pecans or cashews for a different nutty profile.
- This slaw can be prepared a few hours in advance but keep the noodles separate until serving.
