My Broccoli Slaw Recipe is a deliciously crunchy salad that is quick and easy to prepare. It combines a package of pre-cut broccoli slaw with crunchy ramen noodles, toasted almonds, and a homemade Asian style dressing.  This is the perfect salad for all those summer cookouts!

BROCCOLI SLAW RECIPE

This Broccoli Slaw Recipe is a great tasting and versatile salad.

It would be great for Memorial day this weekend or to bring to a picnic or BBQ.  

When it comes to slaw recipes I like a creamy slaw but I enjoy slaws without mayo even more. 

A few I keep on rotation in my house are this  Healthy Coleslaw and this Easy Mango Cabbage Coleslaw.

If you like ramen noodles in salad you should also try my Asian Ramen Noodle Salad.

My broccoli slaw salad is made without mayo and instead the veggies are dressed with an Asian inspired vinaigrette dressing.

This broccoli slaw has the perfect balance of sweet, sour and salty flavors.

The toasted ramen noodles and almonds are added on top for extra crunch, which I love! 

One of my favorite parts about this recipe is that it can be made in 10 minutes.

I do recommend chilling the raw broccoli slaw for about 30 minutes to allow the flavors to meld together but you don’t’ have to.

This Asian Ramen Noodle Broccoli Slaw salad is so versatile and light. It works nicely with this Black Sea Bass, Air Fryer Cod, Asian Marinated Flank Steak, or  Beef Bulgogi with Zucchini Noodles.

Slaws also work nicely with burgers so try adding it to my Pork Burgers, or Grilled Spicy Turkey Burgers. Or spoon on top of Pulled Pork or Pulled Chicken or serve alongside my Beef Brisket.

WHAT IS THE DIFFERENCE BETWEEN BROCCOLI SLAW AND COLESLAW?

A broccoli slaw is a different take on a traditional coleslaw.

Where coleslaw is made using shredded cabbage and is often coated in a mayonnaise style dressing, I have substituted the cabbage with broccoli and used an Asian vinaigrette style dressing.

HOW LONG DOES BROCCOLI SLAW LAST?

Once prepared this pickled broccoli slaw can be stored in an airtight container in the refrigerator for up to 5 days.

WHAT INGREDIENTS DO I NEED TO MAKE BROCCOLI SLAW?

RAMEN NOODLES: You can use any ramen noodle you like. I buy the packs at the store and just throw out the spice packet.

BROCCOLI: I use a package of broccoli slaw, but if you can’t find it ready prepared, you can buy a head of broccoli and shred it yourself (see instructions below).

ALMONDS: I recommend using sliced or slivered almonds in this salad. 

FRESH HERBS: Freshly chopped cilantro adds great  freshness of flavor, but you could also use parsley.

ONION: Thinly sliced green onions work best in this slaw as they have a great mild flavor. However, you could substitute with a shallot or red onion.

OIL: There are 2 different oils used in the dressing. Firstly use either olive or avocado oil as the base for the dressing. Then add sesame oil for flavor. I start with a teaspoon of sesame oil and then check the flavor.

Sesame oil has a wonderful nutty flavor but it can overpower so check the taste before adding more. I recommend using roasted sesame oil which adds a beautiful nuttiness that regular sesame oil doesn’t have.

SOY SAUCE: I love adding soy sauce for the salty element as it adds a depth of flavor. I recommend using a low sodium soy sauce.

VINEGAR: Rice vinegar adds the sour, sharpness to balance out the sweet and salty flavors.

GINGER: I prefer to use freshly grated root ginger which gives the best flavor. You can substitute with ginger powder if you can’t find fresh.

HOW TO MAKE BROCCOLI SLAW:

BAKE THE NOODLES. Start by heating the oven to 350°F.  Break the ramen noodles into small chunks and place on a cookie sheet and place the sheet into the hot oven to bake for 5 minutes. 

Next stir in the sliced almonds and bake for a further 3 to 5 minutes until the almonds become lightly toasted.

PREPARE THE VEGGIES. Pour the pack of broccoli slaw into a large bowl and combine with the freshly chopped cilantro and green onions.  

PREPARE THE DRESSING. Now prepare the dressing by pouring all the ingredients into a blender, and blend together for 10 seconds. 

Pour the dressing into a jar or bottle and set aside until you are ready to dress the salad.

DRESS THE SALAD. 30 minutes before you are ready to serve, toss the salad with as much of the dressing as you would like to use. Then refrigerate the salad for 30 minutes before serving, this will allow the flavors to meld together.

SERVE THE SALAD. When you are ready to serve the salad, remove the bowl from the refrigerator and give everything a final stir before topping with the toasted noodles and almonds.

HOW DO YOU SHRED BROCCOLI?

I have used a package of broccoli slaw mix to make this broccoli salad. However, if you can’t find it pre-cut in your local store it is really simple to shred yourself. 

Start by removing the florets from the broccoli and cutting them up into smaller pieces using a sharp knife. Nothing goes to waste and the broccoli stalk is really great to eat too.

So I suggest using a hand grater, or the grating attachment of your food processor to shred the broccoli stems.

RECIPE HINTS & TIPS:

• Toasting the ramen noodles and sliced almonds not only gives the slaw a richer, toasted flavor, but also adds great texture and crunch. You can skip this step if you want. 
• This is a versatile salad and I often like to mix things up a little by adding some sunflower seeds, pumpkin seeds or sesame seeds for added crunch. You could also swap in other nuts if you like.
• Sesame oil has a really strong, toasted flavor, so when making the dressing I recommend starting with 1 teaspoon roasted sesame oil and tasting as you go along. Add another teaspoon if you like it a little nuttier.
• You can add in other vegetables like red cabbage, green cabbage or shredded carrots. 
• Try adding dried cranberries, raisins or dried apricots. 

OTHER SALAD RECIPES YOU MIGHT LIKE:

SUMMER ORZO PASTA SALAD

MEDITERRANEAN BEAN SALAD 

LEMON ARUGULA SALAD

MEDITERRANEAN EGGPLANT SALAD

TOMATO CUCUMBER FETA QUINOA SALAD