Asian Ramen Noodle Salad with Broccoli Slaw (2024)

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.

Along with sunflower seeds and sliced almonds, the Ramen noodles themselves give this salad wonderful texture and crunch. And then the flavor packet from the Ramen Noodle package serves as the base of the salad's flavorful dressing.

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!

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 andwonderful 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.

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