Broccoli Slaw Ramen Recipe
By Maya Chen
This broccoli slaw ramen is a crunchy, sesame-dressed noodle salad — not a soup — that turns a bag of broccoli slaw and a couple of dry ramen bricks into a make-ahead side or light lunch. It comes together in about 15 minutes and only gets better as it sits in the fridge.
Why You'll Love This Recipe
- No cooking required — just chop, toss, and chill.
- Gets better as it sits, so it's perfect for meal prep or potlucks.
- A totally different way to use ramen noodles beyond soup.
Ingredients Needed
- 2 packs dry ramen noodles, crushed (discard or save the seasoning packets — not used here)
- 1 bag (12 oz) broccoli slaw mix
- 3 scallions, thinly sliced
- 1/4 cup sliced almonds, toasted
- 2 tablespoons sesame seeds, toasted
- 1/3 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
How to Make Broccoli Slaw Ramen
- 1Break the dry ramen bricks into small, bite-size pieces directly in their wrapper, then place in a large mixing bowl.
- 2Add the broccoli slaw mix, scallions, toasted almonds, and toasted sesame seeds to the bowl with the crushed noodles.
- 3In a small jar or bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
- 4Pour the dressing over the slaw mixture and toss well to coat everything evenly.
- 5Let the salad sit in the fridge for at least 20 minutes before serving — this softens the raw noodles slightly and lets the flavors meld. It keeps well for up to 3 days.
What to Add
Make it your own — here are a few ways to customize this bowl.
Protein
Shredded rotisserie chicken or edamame turns this into a full meal instead of a side.
Extra crunch
Chow mein noodles or crispy wonton strips add another layer of crunch on top.
Heat
A drizzle of sriracha or chili crisp in the dressing gives it a spicy kick.
Freshness
A squeeze of lime or a handful of chopped cilantro brightens the whole salad.
Reviews
Cassie M.
June 27, 2026Brought this to a BBQ and it disappeared fast. Everyone wanted the recipe.
Todd W.
May 15, 2026Great crunchy side dish. I added grilled chicken to make it a full lunch.
Priscilla N.
April 20, 2026Such a fun way to use ramen noodles. Tastes even better the next day.
Printable Recipe Card
Broccoli Slaw Ramen
4.5 from 76 reviews
This broccoli slaw ramen is a crunchy, sesame-dressed noodle salad — not a soup — that turns a bag of broccoli slaw and a couple of dry ramen bricks into a make-ahead side or light lunch. It comes together in about 15 minutes and only gets better as it sits in the fridge.
Ingredients
- 2 packs dry ramen noodles, crushed (discard or save the seasoning packets — not used here)
- 1 bag (12 oz) broccoli slaw mix
- 3 scallions, thinly sliced
- 1 cup sliced almonds, toasted
- 2 tablespoons sesame seeds, toasted
- 1 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Instructions
- 1Break the dry ramen bricks into small, bite-size pieces directly in their wrapper, then place in a large mixing bowl.
- 2Add the broccoli slaw mix, scallions, toasted almonds, and toasted sesame seeds to the bowl with the crushed noodles.
- 3In a small jar or bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
- 4Pour the dressing over the slaw mixture and toss well to coat everything evenly.
- 5Let the salad sit in the fridge for at least 20 minutes before serving — this softens the raw noodles slightly and lets the flavors meld. It keeps well for up to 3 days.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.