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Broccoli Coleslaw

Broccoli Coleslaw

  • Prep

  • Ready In

Jeri Williams

Wonderful salad as a side dish or as a lunch salad.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet


  1. In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles. Mix well and refrigerate at least one hour before serving, or overnight.
  2. In a large bowl combine broccoli, carrots, green onions and sunflower seeds. Crush ramen noodles and stir in. Pour dressing over salad about 10 minutes before serving.
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Love this salad! I halved the amount of dressing and used a bag of brocslaw, and it was plenty for 4 people. I also like to mix everything a few hours ahead except the seeds and noodles, which I add at the last minute so they stay crunchy.


I have made this great salad three times since Xmas. I prefer it made a day ahead. It turns out good if you use the bagged brocslaw as well. Thx for this recipe Jeri.


Great recipe, I'll make it again for sure and I was asked for the recipe. I made for a crowd so I doubled the broccoli (two large banded bunches) but kept the other ingredients the same and it was great. I would definitely reduce the dressing if not making so much. Can't wait to make it again! UPDATE: I make this all the time now and it's always a hit. You have to cut the oil by half and then its perfect. I now use chopped red onion and also add dried cranberrys!