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!

This Broccoli Slaw Recipe is a great tasting and versatile salad.
It would be a great side dish 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 Malfouf Salad, 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 salad pairs great with a protein like grilled chicken or pork chops.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- 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 that includes shredded carrots 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.
- 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. First use either olive or avocado oil as the base for the dressing. Then add sesame oil for flavor.
- 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.
Recipe Modifications
- Beans: You can add beans to this slaw. Try white beans, black beans or chickpeas.
- Cabbage: Cabbage is a nice addition to this slaw. Try red shredded cabbage or green cabbage.
- Vegetables: There are a variety of other vegetables you can add like radish, celery, bell peppers or tomatoes.
- Fruit: To sweeten this salad you can add apples, dried cranberries, dried apricots, grapes or berries.
- Dressing: You can create an apple cider vinegar dressing but subbing the rice vinegar for apple cider vinegar or try a creamy dressing using mayonnaise.
- Other Ingredients: Some other ingredients you might like in this salad are sun-dried tomatoes, fresh tomatoes, pickled red onion or pickled vegetables.
How to Make Broccoli Slaw
Step 1: Bake 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.
Step 2: Prepare Vegetables: Pour the pack of broccoli slaw into a large bowl and combine with the freshly chopped cilantro and green onions.
Step 3: Prepare Dressing: Now prepare the dressing by pouring all the ingredients into a blender, and blend together for 10 seconds or you can add to a bowl and whisk. Pour the dressing into a jar or bottle and set aside until you are ready to dress the salad.
Step 4: Dress 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.
Step 5: Serve: 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.
Recipe Tips:
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 florets 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.
Yes it can! You can make this 1 to 2 days ahead of time. In fact, letting it sit helps the flavors blend better. Just store it in the fridge in an airtight container.
More Salad Recipes
Salads
Summer Orzo Pasta Salad
Mediterranean
Easy Lebanese Salad
Vegetarian
Tomato Cucumber Feta Quinoa Salad
Mediterranean
Mediterranean Bean Salad
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Broccoli Slaw Recipe
Ingredients
- 2 – 3 ounce packages Ramen noodles, toasted
- 3/4 cup sliced almonds, toasted
- 1 – 16 ounce package broccoli slaw
- 1/4 cup cilantro, chopped
- 3 green onions, thinly sliced
FOR THE DRESSING
- 3/4 extra virgin olive oil or avocado oil
- 2 tablespoons honey {more or less to taste}
- 2 tablespoons soy sauce, low-sodium
- 1 to 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder or 1 teaspoon freshly grated ginger
- Salt and pepper to taste
Instructions
- Heat the oven to 350°. Break the ramen into small chunks and place on a cookie sheet. Bake for 5 minutes. Stir in the sliced almonds and bake for an additional 3 to 5 minutes until toasted.
- In a large bowl combine the broccoli slaw, cilantro and green onions.
- Pour all the ingredients for the dressing in a blender. Blend for 10 seconds. Pour into a jar or bottle.
- Toss the salad with as much of the dressing as you would like.
- Refrigerate the salad for 30 minutes before serving for best results. Remove the salad from the refrigerator and top with the noodles and almonds.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Toasting the ramen noodles and sliced almonds gives the slaw a richer flavor.
- You can add sunflower seeds or other nuts if you like.
- Start with 1 teaspoon roasted sesame oil and taste, add another teaspoon if you like it a little nuttier.