Broccoli Ramen Noodle Salad

  • Yield: 8-10 servings


For the salad:

  • 1 bag (12-oz.) broccoli slaw salad mix
  • 2 pkgs. (3-oz.) oriental instant ramen noodles
  • 1/4 cup chopped green onions (green parts only)
  • 1 cup shelled, roasted sunflower seeds
  • 1 cup sliced almonds, toasted
  • 1 1/2 cups dried cranberries

For the dressing:

  • 1/2 cup sugar
  • 1/3 cup rice vinegar
  • 1/4 cup sesame oil
  • 1/4 cup canola oil
  • 1 oriental ramen noodle flavor packet (optional)


  1. While you’re toasting the sliced almonds, place the ramen noodles (reserving one flavor packet if desired) in a plastic bag and crush with a rolling pin.
  2. After the almonds are cooled, combine the broccoli slaw, crushed ramen noodles, green onions, sunflower seers, almonds, and dried cranberries in a large bowl.
  3. In a separate small bowl, whisk together the sugar, oriental flavor packet (optional) and vinegar until the sugar is dissolved. Gradually whisk in the sesame oil and canola oil.
  4. Drizzle the salad dressing over the salad and toss until well coated. Refrigerate covered for at least 30 minutes or up to two hours. Toss again before serving.