Broccoli Slaw Ramen Noodle Salad

Broccoli Slaw Ramen Noodle Salad | Something to be SavoredAs if I needed to give you another example of how I really truly am milking the crap out of summer, I just made another “summertime classic.”  This salad is perfect for barbecues, sandwiches, parties, etc. It is not pumpkin-based, warm, or anything fall-related.  But, it’s a favorite, and I eat it year-round.  I’m constantly asked for this recipe, so I figured I might as well post it here for an easier way to pass it along.  This recipe was passed down to me from someone, and I haven’t changed a thing about it! Now I know, I know, ramen noodles? Am I a freshman in college? A culinary embarrassment? Is there really anything worthwhile to do with those 60¢ sodium-packed packages? Answers: no, maybe, yes.

Ingredients

Broccoli Slaw Ramen Noodle Salad | Something to be Savored

  • 1 bag broccoli slaw (Broccoli slaw is just shredded cabbage, carrots, and the stalks of the broccoli. Check the produce section of your food store, it’s near the cole slaw bags!)
  • 1 cup sliced almonds
  • Small bunch scallions (if you don’t have scallions, which I didn’t this day, use ¾ cup of chopped white onion)
  • 2 bags beef ramen noodles, uncooked
  • ½ cup canola oil
  • ½ cup sugar
  • ⅓ cup white vinegar
  • Flavor packets from the ramen noodles

Directions

In a small bowl, whisk together canola oil, sugar, white vinegar, and the flavor packets from the ramen noodles. Set aside.

Broccoli Slaw Ramen Noodle Salad | Something to be Savored

Crunch up the ramen noodles in the bag prior to opening them; Break it into small bite size chunks, no need to destroy them.  In a medium sized bowl, mix together the ramen noodles, broccoli slaw, onions, and almonds.

Broccoli Slaw Ramen Noodle Salad | Something to be Savored

Stir the dressing one more time (the sugar may have settled on the bottom), pour it evenly over the salad, and stir.

Broccoli Slaw Ramen Noodle Salad | Something to be Savored

Broccoli Slaw Ramen Noodle Salad | Something to be Savored

Refrigerate for at least 1-2 hours before serving.  This gives the ramen noodles time to soften up. I prefer to make this just a few hours ahead of time so the noodles still have a little crunch, but you may also make it a day in advance and let it refrigerate overnight if you want softer noodles.

Broccoli Slaw Ramen Noodle Salad | Something to be Savored

Broccoli Slaw Ramen Noodle Salad | Something to be Savored

6 thoughts on “Broccoli Slaw Ramen Noodle Salad

  1. Been making this for years! I toast my ramen first tho, gives a lil more crunch, and I mix a couple different oils usually ad a touch of peanut oil, and rice wine vinegar is good too :)

    • Probably about 4-6 servings. I typically double it (and it’s great leftover, too, the ramen noodles are just softer!)

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