Ramen Broccoli Salad: A Crunchy, Flavorful Dish for Any Occasion
f you’re looking for a vibrant and crunchy salad that packs a punch of flavor, this Ramen Broccoli Slaw Salad is the perfect choice! A delightful combination of broccoli slaw, toasted ramen noodles, sunflower seeds, and a tangy homemade dressing, this salad is ideal for picnics, potlucks, or a quick weeknight dinner.
Ramen Broccoli Salad
Ingredients:
- 16 oz bag broccoli slaw
- 2 packages ramen noodles (discard flavor packets)
- 6 tbsp butter
- ¼ cup sunflower seeds
- ¾ cup vegetable oil
- ¼ cup apple cider vinegar
- ¼ cup sugar
Servings: 8-12
Prep time: 10 minutes
Cook time: 5-8 minutes
Chill time: 1 hour
Storage: Refrigerate
Equipment Needed:
- Measuring cups
- Small bowl
- Large bowl
- Medium skillet
- Silicone spatula or spoon
Directions:
Toast the Ramen Noodles:
Melt the butter in a medium skillet over medium-low heat. Crush the ramen noodles and add them to the skillet. Cook for 5-8 minutes, stirring often, until they become golden and slightly tender.
Combine Ingredients:
In a large bowl, add the broccoli slaw, toasted ramen noodles, and sunflower seeds. Toss everything together and set aside.
Prepare the Dressing:
In a small bowl, whisk together the vegetable oil, apple cider vinegar, and sugar. Pour this tangy dressing over the salad ingredients in the large bowl.
Toss and Chill:
Toss everything to coat evenly with the dressing. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
This ramen broccoli slaw salad is an easy-to-make dish that offers the perfect balance of crunch, sweetness, and tanginess. It’s sure to be a crowd favorite at your next gathering or a delicious addition to your weeknight dinner routine!
Ramen Broccoli Salad
Ingredients
- 16 oz bag broccoli slaw
- 2 packages ramen noodles discard flavor packets
- 6 tbsp butter
- ¼ cup sunflower seeds
- ¾ cup vegetable oil
- ¼ cup apple cider vinegar
- ¼ cup sugar
Instructions
Toast the Ramen Noodles:
- Melt the butter in a medium skillet over medium-low heat. Crush the ramen noodles and add them to the skillet. Cook for 5-8 minutes, stirring often, until they become golden and slightly tender.
Combine Ingredients:
- In a large bowl, add the broccoli slaw, toasted ramen noodles, and sunflower seeds. Toss everything together and set aside.
Prepare the Dressing:
- In a small bowl, whisk together the vegetable oil, apple cider vinegar, and sugar. Pour this tangy dressing over the salad ingredients in the large bowl.
Toss and Chill:
- Toss everything to coat evenly with the dressing. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
