Donna Leigh's Creamy Broccoli Slaw

Donna Leigh's Creamy Broccoli Slaw

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Donna Leigh
Recipe by  Donna Leigh

“This is addictive. It's a combination of several recipes I've tried with my own tweaks. I've used different ramen noodle flavors. Feel free to experiment based on your tastes.”

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Adjust Servings

Original recipe yields 6 servings



  1. Mix mayonnaise, vinegar, sugar, celery seed, and ramen noodle seasoning packet in a bowl; chill in refrigerator.
  2. Heat olive oil and sesame oil in a skillet over medium heat; cook and stir ramen noodles and almonds until toasted, stirring frequently, 3 to 5 minutes. Remove from heat and cool.
  3. Combine ramen noodles, almonds, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

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Reviews (4)

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Cookin Up A Storm

Cookin Up A Storm

I did make some modifications on this recipe but it served as my inspiration for a really nice lunch. I cut way back on the mayo because the amount of dressing for only 1 12 oz package of broc/slaw mix is just too much. I cut the mayo to 1/3-1/2 cup and it was still plenty creamy and enough dressing for the salad. I also subbed rice vinegar (about 2 tablespoons) because it made more sense (to me) with the asian flavor of the sesame oil. I did not use the ramen seasoning packet at all. I'm sorry, I just can do it - way too much sodium and the meaty flavor of the packet just doesn't work for me. I did use the full amount of sugar and oil called for. I honestly think that this recipe could have used 2 of the 12 oz packages of the broccoli slaw. I ended up using a bit of red onion and scallions to give this just a bit more color on the plate. Between the ramen, sunflower seeds and slivered almonds, this salad has a ton of crunch. Next time, I will stick with the mods I already made and up it with the extra package of slaw mix. The addition of some chopped cilantro and some julienne red pepper would also add a bit more color. I will also stash this one away in my recipe box for later. I think the addition of some shredded chicken (or cooked shrimp) could easily turn this into an entree salad. Thanks Donna!

Jenelle D

Jenelle D

I have a gluten free kiddo so couldn't do the ramen noodles. Instead, added the 1/4 cup of slivered almonds (without toasting in the pan) and added about 1/3 cup of dried cranberries. Turned out great! Followed everything else to a "T" and really enjoyed it.



The only thing I didnt add was sunflower seeds and only because I didnt have any in the house; otherwise I followed it to the T and for once it came out like I wanted it too! My honey loved it and and went really good with grilled lamb chops, apple sauce and little colorful new potatos! Next time I may add raisens or fined chopped green apple.

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Amount Per Serving (6 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 41.4 g
  • 64%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet



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Chinese Broccoli Slaw


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Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw