Broccoli Ramen Salad

4.50 from 2 votes

This Broccoli Ramen Salad is savory, sweet, and has the perfect amount of crunch! It's simple to make and has an addictive dressing. It'll be on repeat all summer!

Prep Time20

Total Time20

Course: Salad

Cuisine: Asian American

Keyword: Broccoli Ramen Salad, ramen salad

Servings:

Author: Natasha Bull

Ingredients

2 (12-ounce) bags broccoli slaw
3 (3.5-ounce) packages ramen noodles, flavor packets discarded
¾ cup roasted cashews
½ cup dried cranberries
⅓ cup chopped scallions

Dressing

½ cup olive oil
3 tablespoons rice vinegar
1 tablespoon (packed) brown sugar
½ teaspoon toasted sesame oil
½ tablespoon soy sauce

Instructions

To a jar, add the ½ cup olive oil, 3 tablespoons rice vinegar, 1 tablespoon (packed) brown sugar, ½ teaspoon toasted sesame oil, and ½ tablespoon soy sauce. Shake it well until the sugar dissolves.
Using your hands, break the 3 (3.5-ounce) packages ramen noodles, up into smaller pieces. It's ok if some pieces are bigger than others.
Add the 2 (12-ounce) bags broccoli slaw, broken ramen noodles, ¾ cup roasted cashews, ½ cup dried cranberries, and ⅓ cup chopped scallions to a large salad bowl.
Give the dressing another shake, pour it over the salad, and toss to coat. Let the salad rest for 15-20 minutes to soften the noodles a little.

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.

Nutrition

QR code

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