Search thousands of recipes reviewed by home cooks like you.

Broccoli and Ramen Noodle Salad

Broccoli and Ramen Noodle Salad

  • Prep

    15 m
  • Ready In

    45 m
Effie and Jarmen

Effie and Jarmen

This is a nutty and delicious broccoli salad.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a large salad bowl, combine the slaw, broken noodles and green onions.
  2. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

kehunter
266

kehunter

1/4/2007

This was good but I have to agree that the dressing seemed to be missing something. I added some soy sauce, crushed garlic, fresh lime juice and chopped cilantro to give this salad a bit of an extra "kick". It got rave reviews!

Jackie
166

Jackie

6/6/2006

Even if you try this only once...it will totally win you over! This is an excellent salad to bring to potlucks, summer games, or a light salad with a sandwich at home. Friends ask me to make this over and over and over (my boyfriend is getting tired of it only because it is "requested" everywhere we go!). Extremely easy, can't mess it up. The longer it sits in the fridge, the better it gets. I put it in a Rubbermaid and turn it over every couple of hours until ready to eat. You won't be able to put it back in the fridge. TO DIE FOR! Oh, and DON'T cook the ramen noodles first! Crush them up and add them...they will absorb the liquid in the recipe. Yum!

xynthee
155

xynthee

9/16/2007

I used regular coleslaw mix instead of broccoli coleslaw and sliced almonds instead of peanuts. This is best when you keep the slaw/green onion mixture, the sunflower seeds/almonds/ramen noodles mixture and the dressing separate until serving time (much better when it's crunchy, but it's still pretty good when the noodles and nuts get soggy). It will stay somewhat crunchy for about 12 hours after mixing together. SO good!

Similar recipes