Our family favorite takes the familiar broccoli slaw and ramen noodle salad and lifts it with a few simple swaps that add crunch, sweetness, and a deeper toasted flavor. I trimmed back raw onion, toasted the almonds, and brightened the dressing with rice vinegar and a touch of sesame oil. The result is a party-ready side that feels familiar and unexpectedly festive thanks to dried cranberries and crisp ramen pieces. This version stays easy to scale, easy to prep ahead, and works well for cookouts or weeknight dinners.
What makes this broccoli ramen noodle salad different?
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The core of this salad is a bag of broccoli slaw and crunchy instant ramen noodles that get crushed for texture. I cut back on raw green onion, using just the green tops for a mild hint of onion rather than a sharp bite. Toasting the sliced almonds brings out a warm, nutty note that complements the sweetness of the cranberries. The dressing swaps white vinegar for rice vinegar and balances sesame oil with a neutral oil so the sesame flavor doesn’t overpower the salad.
This combination produces a balanced salad with savory, sweet, and toasty elements in every forkful. If you prefer no processed seasoning, skip the ramen flavor packet and rely on the vinegar and sugar for a clean, bright dressing. The salad keeps well in the refrigerator so it’s great for parties where you need something ready in advance.
Because the dish is highly adaptable, you can tailor crunch and sweetness based on what you have on hand. The ramen pieces add a beloved old-school crunch, while the dried cranberries lend that pop of color and sweet contrast that many guests expect.
How do you make it and what ingredients are needed?
Gather simple pantry and grocery items before you begin so the assembly moves quickly. You will need broccoli slaw, instant ramen noodles, sliced almonds, roasted sunflower seeds, green onion greens, and dried cranberries for the salad. The dressing calls for sugar, rice vinegar, sesame oil, canola oil, and the optional ramen seasoning packet for extra savory depth.
| Ingredient | Amount (serves ~10) |
|---|---|
| Broccoli slaw mix | 1 (12-ounce) bag |
| Instant ramen noodles (oriental) | 2 (3-ounce) packages |
| Green onions (green parts only), chopped | 2 |
| Shelled roasted sunflower seeds | 1 cup |
| Sliced almonds, toasted | 1 cup |
| Dried cranberries | 1 ½ cups |
| Granulated sugar | ½ cup |
| Rice vinegar | ⅓ cup |
| Sesame oil | ¼ cup |
| Canola oil | ¼ cup |
| Optional ramen seasoning packet | 1 packet |
Step-by-step assembly only takes minutes after a quick toast of the almonds and crushing of the noodles. Begin by toasting the sliced almonds in a dry skillet until they are fragrant and slightly golden; allow them to cool. Place the ramen blocks in a plastic bag and crush them with a rolling pin or by hand while keeping the seasoning packet aside if you wish to use it.
- Combine the broccoli slaw, crushed ramen noodles, chopped green onion greens, roasted sunflower seeds, toasted almonds, and dried cranberries in a large bowl.
- Whisk sugar, rice vinegar, and the optional ramen seasoning packet until the sugar dissolves, then slowly whisk in sesame and canola oils.
- Drizzle dressing over the salad and toss until everything is evenly coated, then refrigerate covered for at least 30 minutes and up to two hours before serving.
How should the dressing be balanced and can I skip the ramen packet?
The dressing is intentionally simple so it brightens the salad without stealing the spotlight from the nuts and cranberries. Sugar and rice vinegar provide the sweet-tart anchor while the oils create a smooth mouthfeel. Using half sesame oil and half a neutral oil keeps the sesame flavor present but not overwhelming.
If you avoid processed seasonings or MSG, you will still love the dressing without the ramen packet. The packet adds an umami boost that many people enjoy, so consider it optional and test with a small amount first. You can also create your own spice mix using a pinch each of garlic powder, onion powder, and soy sauce powder if you want a homemade alternative.
Can this salad be made ahead and how long does it keep?
This salad is ideal for making a few hours in advance because chilling helps the dressing soften the broccoli slaw and lets the flavors meld. After tossing, refrigerate the salad covered for at least 30 minutes; it tastes best within two hours of dressing but remains enjoyable the next day. If you need to prep earlier, store the dressing separately and combine it with the salad just before serving for maximum crunch.
Leftovers keep well in an airtight container for up to 48 hours when already dressed, though crackers and ramen pieces will soften over time. For longer storage, leave crunchy elements like crushed ramen and toasted almonds out and add them right before serving. If you plan to transport the salad, pack the dressing and crunchy toppings separately and toss at your destination.
What variations and serving suggestions can you try?
This recipe adapts well if you want to swap ingredients for dietary needs or seasonal produce. You can replace dried cranberries with diced apples or Mandarin segments for fresh fruit notes. For extra protein, toss in some diced rotisserie chicken or edamame.
- Use beef or chicken flavored ramen for a different savory profile.
- Substitute pecans or chopped cashews for the almonds for a richer texture.
- Cut sugar by a third and add a splash of honey for a subtler sweetness.
- Turn this into a bowl meal by adding greens, quinoa, and a protein of choice.
When serving at gatherings, you might present the salad in a wide bowl and sprinkle the toasted almonds on top so guests notice the aroma. A small bowl of extra dressing on the side lets guests adjust the intensity to their taste. If you want to impress, serve the salad alongside classic picnic sides like macaroni salad or baked beans.
Elliot Raymond focuses on side dishes that balance meals without overpowering them. His recipes are flexible, light, and easy to pair with a variety of cuisines.
