Recipe for Ramen Noodle Broccoli Slaw

Have you ever had this Ramen Noodle Broccoli Slaw? Supposedly it’s a common staple to see at potlucks and gatherings, but I’ve never seen it. I was sooo curious though, and I thought this would be a great dish to remind you of with Memorial Day weekend coming, up, as well as summer and potential potlucks and picnics.

There are other recipes I’ve seen out there using ramen which is making a strange comeback as an ingredient, such as Ramen Burgers and Ramen Grilled Cheese, Ramen Casserole or Ramen Snack Mix Ramen Omelet or even Ramen Pizza – all that I haven’t had the courage to attempt to make (see some example possibilities here). I thought I would take my first step with a Ramen Noodle Broccoli Slaw.
My take on Ramen Noodle Broccoli Slaw Easy and fast to make (also a great value in terms of cost of ingredients), Ramen Noodle Broccoli Slaw

Ramen is not the main ingredient of this slaw, which is super easy and fast to make – it is just the highlight that makes what would otherwise be a slaw into something else because of all the fun textures with every bite. The textures make this side dish fun as well as tasty, and as an accompaniment to a many times of proteins (especially bbq) can provide a great balance. Plus love having a slaw option that doesn’t involve Mayo but is not just a regularly expected salad.

This recipe serves 4-8 depending on the size of the slaw side you are dishing up! 4 would be some pretty big sides, more like if it was the only side to your protein.


  • For the Dressing:
    • 1/3 cup Olive Oil
    • 1/4 cup Brown Sugar
    • 4 tablespoons of Apple Cider Vinegar
    • Seasoning Packet From one 3 ounce Ramen Noodle Package
  • For the Slaw:
    • 1 12 ounce package of Broccoli Slaw. This is in the refrigerated prepared salad/veggies section of your regular grocery store, or you can shred together your own mix of slaw. This one is a mix of red cabbage, broccoli, and carrots 
    • 1 Avocado, diced (I like to cut my avocado in half and remove the pit, and then just peel away the avocado skin and dice from there)
    • 1 cup of shelled edamame (I used a frozen package that I defrosted)
    • 1 3 ounce Package of Ramen Noodles, this is the kind that comes in a square shaped package, not the cups
    • 4 tablespoons of Butter
    • 1/3 Cup Slivered Almonds


  1. Whisk together the olive oil, brown sugar, apple cider vinegar, and seasoning packet all together to make the dressing. Mix in the broccoli slaw and shelled edamame so the dressing is coating all the slaw. If you are not serving right away, cover and chill this. As the dressing soaks into it, it will be even more flavorful.
    Making the dressing for the Ramen Noodle Broccoli Slaw, just olive oil, apple cider vinegar, brown sugar, and one seasoning packet from one of those packaged ramens! Whisk this all together. You can also use other vinegars, sesame oil, sub honey or agave, or use bottle Asian vinaigrette if you'd like Tossing the dressing and broccoli slaw, which is a mix of broccoli, cabbage, carrots that are shredded for Ramen Noodle Broccoli Slaw
  2. In a pan, melt the 4 tablespoons of butter over medium heat. Crush all the ramen noodles with your hands, and then toast the noodles and almonds in the butter until the almonds are fragrant, maybe 5 minutes. Set aside to cool. If you’d like, you can skip the step of toasting the slivered almonds if you purchase almonds that are already toasted.
    Crush the uncooked ramen noodles from the ramen package until they are bite sized, almost like croutons for Ramen Noodle Broccoli Slaw
  3. When you are ready to serve the salad, add the ramen noodle and almond mix and the diced avocado and toss until mixed, and then serve. By waiting to add the crunchy ingredients and the avocado (which will brown over time) until serving time the Ramen Noodle Broccoli Slaw will be at its peak texture, though it tastes good the next day too (just not as crunchy). So if you pack this for a picnic or outside gathering, consider bringing the noodle almond mix in a ziploc you add in – and I might only cut the avocado in half with a knife already, but leave the pit in, and then using a picnic or knive at the eating location cut the rest to keep it as green as possible.
    Broccoli Slaw, Edamame, Vinaigrette... then adding the last ingredients to toss in, the crispy fried ramen, toasted slivered almonds and the avocado for Ramen Noodle Broccoli Slaw Ramen Noodle Broccoli Slaw Recipe, fast and easy but also tasty and full of fun textures!

I have seen some recipes that add fruit – such as mango or mandarin oranges – but that seems to not be a slaw anymore to me as much as a shredded slaw salad hybrid. You can also top this with bits of crispy bacon too, or diced chicken (like leftover orange chicken from takeout the day before…), but in what I wrote below I kept it vegetarian. Add even more crunch with sunflower seeds.

Other options are to use a different kind of vinegar (I’ve seen versions with white or red wine vinegar) or use sesame oil instead, substitute brown sugar with honey or agave, or even bottled Asian vinaigrette. The key is the dressing is a balance of tangy from the vinegaraitte but also sweetness.
A fast and easy cold vegetable side dish with lots of great textures, Ramen Noodle Broccoli Slaw A fast and easy cold vegetable side dish with lots of great textures, Ramen Noodle Broccoli Slaw

Have you ever had a ramen dish using ramen besides the typical ramen noodle soup way like this?
Ramen Noodle Broccoli Slaw gives you the refreshing taste of slaw without the mayo and without having to do another typical salad for your greens on your plate Easy and fast to make (also a great value in terms of cost of ingredients), Ramen Noodle Broccoli Slaw



  1. Why have I never thought of using Ramen noodles in a slaw?? Brilliant! That crunch would go so well with the snap of the edamames. Pinning this for later! Thanks for sharing, cheers!

  2. This looks delicious. I am an unfortunate soul because ramen does not make my tummy happy. But I might try this and replace with rice noodles.

    • I think the point is the texture so a package of any of those dry Asian noodles with soup, even if not specifically ramen but are vermicelli style at least (not sure how the wider rice noodles would crisp up), could be used.

  3. I haven’t seen ramen slaw before – what a fun idea! When I was in college, we got creative with the ways in which we used ramen… but I think I blocked out those memories because now I can’t think of any of them 🙂 This dish looks great for summer potlucks!

  4. I’ve never thought to add ramen to slaw, but this looks really good! I personally abhor mayo in slaw and am a huge fan of apple cider vinegar to make the dressing. 🙂 YUM!

  5. I have a recipe somewhat similar to this with ramen, cabbage and almonds. I love the idea of adding some broccoli and edamame! I agree this is a great side for BBQs. Perfect for the nice weather we are having!

  6. Looks delicious! I’d have to swap out the broccoli slaw since I can’t eat raw broccoli (due to thyroid issues), but I’m sure I could find something! Maybe just cabbage slaw mix?

  7. ooh yum! love all the integrated greens!

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