One of the recipe requests I often get from followers/readers is for salad recipes that don’t involve lettuce. If you’re a salad lover through and through then you’ll love this recipe too. While this salad has a vegetable broccoli slaw base, this Ramen Noodle Salad is a hearty salad that is perfect to feed a crowd.
A fresh salad with the best satisfying crunch. This salad is made with a broccoli slaw, crunchy ramen noodle topping, and a homemade dressing.
- Broccoli Slaw
- Ramen noodles
- slivered almonds
- sunflower seeds
- green onions
- homemade dressing
Tips for making:
- For an extra crunchy topping, toast the almonds and ramen noodles in a 400 degree oven for 2-3 minutes until they are golden brown. This will enhance the nutty flavors while making everything extra crunchy!
- The key is to balance out the flavors and not drench this salad in dressing. If you like soggy salads, no one is stopping you, but less is more… and you can always add more dressing as it gets absorbed into the other ingredients. I’d recommend gradually adding the dressing to this salad rather than pouring all of it on top at once.
- This salad is made with a homemade dressing. I’d recommend using either light olive oil or avocado oil for the best homemade flavor. To cut back on the sodium in this dressing, only use part of the ramen seasoning packet. Gradually add more to taste.
- If you’re looking for a way to add more veggies and/or color to this salad, you could always added shredded purple cabbage. It would provide an extra crunch and the most beautiful pop of color.
Can this salad be made ahead of time?
Yes, everything can be made ahead of time, but for optimal flavor, I would suggest assembling no more than 30 minutes prior to serving. Just enough time for the broccoli slaw to absorb some of the homemade dressing, but not enough time for the crunchy topping to get soggy. The crunchy texture is partially what makes this salad so delicious, so we must protect the crunchy flavors! Add a little more dressing right before it’s ready to serve. 🙂
Who are we kidding? I always eat the leftover salad and it’s still good. Sometimes I reserve some of the ramen noodle topping to add right before serving.
Try making this salad for an upcoming potluck or cookout. Your guests will surely love this Asian flared salad!
I hope you’re enjoying Right Back Spatula salad week so far. My goal is to help mix up your salad routine while providing you with salads that can serve a crowd or just you!
In case you missed the other Salad Week posts, you can catch up here:
- Strawberry Salad with Fried Goat Cheese and Homemade Vinaigrette Dressing
- Broccoli Cauliflower Salad with Crispy Prosciutto
Right Back Spatula Broccoli Slaw Ramen Noodle Salad
- 1 pkg broccoli slaw
- 1 bunch green onions sliced
- 2 pkg ramen noodles crushed
- 1 cup sunflower seeds
- 1 cup slivered almonds toasted
- 2 tbsp sugar
- ⅓ cup white wine vinegar
- ⅓ cup avocado oil
- 1 packet soy ramen noodle seasoning packet
- In a large bowl, combine broccoli slaw, green onions, crushed ramen noodles and sunflower seeds.
- In a small skillet, lightly toast almonds. Approx 3-4 minutes. Add to slaw mixture.
- Combine dressing ingredients and lightly dress with 2-3 tbsp of dressing. Stir to combine and gradually add more as the salad absorbs the dressing.
Other salad recipes may love:
- Corn & Arugula Salad
- Mediterranean Orzo Salad
- The best salad topper + super simple arugula salad
- Roasted Beet Salad
- Gryo salad with homemade dressing and yogurt sauce
- Maple Glazed Salmon Salad
- Antipasto Pasta Salad
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!