Don’t know where this make ahead broccoli ramen slaw recipe came from or how it ended up in our recipe binder, but it is an easy, delicious, and affordable recipe that can feed quite a few people. It is light and refreshing, making it a great choice for picnics and cookouts.The crunch of the ramen noodles really adds to the salad.The recipe can also take this one in many directions by changing up the onion, nuts, and dressing. Make it your own!
Preparing the broccoli ramen slaw recipe
This is a great make ahead recipe especially if you are feeding a big crowd. The key is to not to dress the salad until you are ready to serve. If the salad sits for a day it will definitely become soggy. You can purchase the broccoli slaw in pre-made bags! This way you can just keep the slaw part in the bags until you are ready. When we are making this ahead of time we just keep the salad ingredients in large tupperware containers or in gallon ziplock bags. The dressing can be kept in cruets or large tupperware containers until the salad is ready to be served. Just toss them together when ready to serve!
We usually throw away the spice packets from our ramen when making this dish. I like the spice packets in the ramen but sometimes they do not lend the right flavors to the salad. I have also found that using our own spice mixtures helps control the sodium levels, if that is needed.
We have made this broccoli ramen slaw recipe a staple for our summer gatherings. I do love this broccoli ramen slaw recipe, but not only for parties and cookouts. I like it because I can take it to work with me the next couple of days for lunch!
Please visit my sides and salads page for more ideas!
The broccoli ramen slaw goes great with the slow roasted pork shoulder recipe!
For the salad:
- 1 – 16 ounce bag of broccoli slaw
- 1/2 of a red onion diced
- 2 packs of crushed ramen noodles throw away the spice packets
- 1 cup of sliced almonds
- 1/2 cup of sunflower seeds
For the dressing:
- 1/2 cup of oil
- 3 tablespoons of sugar or pure maple syrup
- 1/4 cup of apple cider vinegar
- 1/2 teaspoon of crushed black pepper
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of garlic powder
- Combine dressing and salad and serve.