Broccoli Ramen Salad
This broccoli ramen salad recipe is crunchy, sweet, and has a tangy Asian-inspired dressing. It's the perfect side dish for family gatherings and BBQs for something different!
Servings: 8
Ingredients
- 2 (12 ounce) bags broccoli slaw
- 3 (3.5 ounce) packages ramen noodles flavor packets discarded
- 3/4 cup roasted cashews
- 1/2 cup dried cranberries
- 1/3 cup chopped scallions
Dressing:
- 1/2 cup olive oil
- 1/2 teaspoon toasted sesame oil see note
- 3 tablespoons rice vinegar
- 1/2 tablespoon soy sauce
- 1 tablespoon (packed) brown sugar
Instructions
- Add the dressing ingredients to a jar and give it a good shake so 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.
Notes
- Toasted sesame oil isn't the same thing as regular sesame oil. It has a very distinctive flavor. You can find it in the Asian section of most grocery stores.
- If you don't want to use rice vinegar (also found in the Asian section of most grocery stores), try white vinegar or cider vinegar. I'd start with 2 tablespoons and work my way up from there since rice vinegar tends to be a bit more mild.
