Ramen Broccoli Salad Recipes

ORIENTAL RAMEN BROCCOLI COLESLAW

Steps:

• Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
• Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
• In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
• Toss before serving.

BROCCOLI RAMEN SALAD

Steps:

• Add the dressing ingredients to a jar and shake it well until the sugar dissolves.
• Using your hands, break the ramen noodles up into smaller pieces. It's ok if some pieces are bigger than others.
• Add the broccoli slaw, ramen noodles, roasted cashews, dried cranberries, and scallions to a large salad bowl.
• Give the dressing another shake and pour it over the salad. Toss to coat. I like to give the salad at least 15-20 minutes to let the noodles soften up a bit, but it's up to you how crunchy you want them. You can eat it right away or let them soften up even longer.

BROCCOLI AND RAMEN NOODLE SALAD

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

BROCCOLI-RAMEN SLAW

Steps:

• Whisk 1/2 cup vegetable oil, 1/3 cup rice vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce and 2 teaspoons toasted sesame oil in a large bowl. Break two 3-ounce packages ramen noodles into bite-size pieces (discard the seasoning packets). Add the uncooked ramen to the vinaigrette along with one 16-ounce bag broccoli slaw mix, 1 cup julienned snow peas, 3/4 cup toasted slivered almonds and 4 chopped scallions. Season with salt and pepper and toss. Let sit 1 to 2 hours before serving.

BROCCOLI RAMEN NOODLE SALAD

Steps:

• Break the ramen noodles into a large bowl. Add the broccoli slaw, green onions, peas and corn. Toss to mix well.
• In a microwave safe bowl, combine the sugar, oil, vinegar and ramen seasoning packets. Microwave on high for 1 minute. Pour over the noodle and vegetable mixture and mix well.
• Cover and refrigerate for at least 3 hours before serving. Toss in the sunflower seeds just before serving.

BROCCOLI SLAW RAMEN SALAD

Steps:

• Preheat the oven to 425°F with a rack placed in the center of the oven.
• Crush the ramen noodles into large chunks and spread onto a sheet pan. Bake, tossing periodically, for 3 to 5 minutes, or until the noodles are golden.
• In a large bowl, mix the shredded broccoli, florets, carrot, edamame, pumpkin seeds, sesame seeds, and green onion.
• In a small bowl, whisk together the olive oil, rice vinegar, honey, apple cider vinegar, sesame oil, cayenne pepper, salt, and pepper until well combined.
• Stir the dressing into the broccoli slaw, along with the toasted ramen, and toss to combine. Chill in the refrigerator until ready to serve.

BROCCOLI RAMEN NOODLE SALAD

Steps:

• Combine the slaw, peppers, scallions, and nuts in a large bowl.
• Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
• Stir the dressing into the salad.
• Crumble the ramen noodles and add to salad.
• Toss the whole thing to get everything coated.

BROCCOLI SLAW AND RAMEN SALAD

Steps:

• Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.