Easy Broccoli Slaw Recipe with Ramen

5 from 1 vote

This Easy Broccoli Slaw is a fresh and flavorful side dish that comes together in minutes! Made with crisp shredded veggies and tossed in a tangy homemade dressing, it’s the perfect addition to any potluck, picnic, or weeknight meal. Simple, crunchy, and full of zesty flavor — it’s a Southern favorite you’ll want to make again and again.

Prep Time14

Marinate in Fridge1

Servings: people

Calories: 481kcal

Ingredients

The Broccoli Slaw Mixture

12 ounce package Broccoli Slaw Mix
2 Bunches Green Onion Tops thinly sliced
2 (3 ounce) Chicken Flavored Ramen
1 cup Roasted Salted Sunflower Seed Kernels
1 cup Pecans chopped

The Dressing

1 cup Extra Virgin Olive Oil
½ cup White Distilled Vinegar
½ cup White Granulated Sugar
2 Flavor Packets from Chicken Ramen

Instructions

Combine the Slaw Base:

In a large mixing bowl: add the broccoli slaw mix, sliced green onion tops, sunflower seeds, and chopped pecans. Set aside.

Crush the Ramen Noodles:

Open the ramen noodle packages and set aside the seasoning packets for the dressing. Break the noodles into small pieces and add them to the slaw mixture. Give the slaw mixture a quick stir to combine everything together.

Make the Dressing:

In a separate bowl or large glass measuring cup: whisk together the olive oil, white distilled vinegar, sugar, and both chicken flavor packets until well combined.

Toss Everything Together:

Pour the dressing over the slaw mixture and toss until everything is evenly coated.

Chill and Serve:

Cover and refrigerate for at least 30 minutes to 1 hour before serving to let the flavors meld and the noodles slightly soften (but still keep a bit of crunch).

Enjoy!

Give it one last stir before serving, and enjoy this crunchy, tangy, and flavorful Southern-style broccoli slaw!

Recommended Products

Large Measuring Cup made in the U.S.A.

Notes

To make this recipe Keto Friendly:

Skip the ramen noodles or replace them with crushed pork rinds or toasted almonds for crunch.
Use a keto-approved sweetener like monk fruit or erythritol instead of white sugar.
Keep the broccoli slaw, green onions, pecans, and sunflower seeds, as they are all low in net carbs when used in moderation.

Read full recipe post for more tips and recipe variations, as well as step by step instructions to preparing this broccoli slaw.

As with all recipes, nutrition information may vary depending on serving size and appetite. This recipe serves 8-10 people.

How far in advance can I make broccoli slaw without it getting soggy?
You can make broccoli slaw up to a day ahead. For best texture, store the veggies and dressing separately and toss them together an hour or two before serving.

Broccoli Slaw leftovers are best enjoyed within 3 to 4 days when stored properly. Use an airtight container and refrigerate promptly. Give it a toss to redistribute the dressing before each serving.

Nutrition