Broccoli Ramen Salad
Make Broccoli Ramen Salad for a crunchy, tangy side—assemble, dress, and let flavors meld for a crowd-pleasing dish.
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
- ½ cup olive oil
- 3 tablespoons rice vinegar
- 1 tablespoon (packed) brown sugar
- ½ teaspoon toasted sesame oil
- ½ tablespoon soy sauce
Instructions
Step 1: Make the Dressing
Into a small jar add ½ cup olive oil, 3 tablespoons rice vinegar, 1 tablespoon packed brown sugar, ½ teaspoon toasted sesame oil and ½ tablespoon soy sauce. Seal the jar and shake vigorously until the sugar dissolves and the dressing becomes glossy and slightly viscous. The aroma will be a balanced mix of tangy vinegar, sweet brown sugar, and a warm sesame whisper.
Step 2: Break the Noodles
Take the 3 packages of ramen and break each compact brick into varied, bite-sized pieces—some shards, some larger nests—so the final salad has an irregular crunchy texture. Keep the noodle fragments loose on the surface or in a small shallow dish so they stay dry and crisp until they meet the slaw and dressing.
Step 3: Combine the Salad Components
In a large matte seafoam-green ceramic salad bowl add the 2 bags of broccoli slaw, the broken ramen pieces, ¾ cup roasted cashews, ½ cup dried cranberries, and ⅓ cup chopped scallions. Gently lift and fold the ingredients so the colors and textures intermix: pale green shredded broccoli, golden-brown cashew clusters, glossy deep-red cranberries, and flecks of scallion. The bowl should look generous and texturally complex, a clear visual of crunchy dry mix before dressing.
Step 4: Dress and Rest
Give the dressing another good shake, pour it evenly over the assembled salad in the same seafoam-green bowl, and toss thoroughly so thin ribbons of dressing cling to broccoli strands and noodle shards. Let the salad rest for 15–20 minutes so the noodles soften slightly and the flavors meld; the salad will soften but remain predominantly crisp, with glossy dressing beads on cashews and cranberries offering contrast.
Notes
- Keep broken ramen noodles separate until just before serving to retain crunch.
- Shake the dressing well until glossy so the brown sugar dissolves fully.
- For gluten-free, substitute tamari and use certified gluten-free crunchy noodles or seeds.
- Toast nuts lightly to enhance flavor and add a pinch of salt if desired.
- Make the dressing ahead and store refrigerated up to 3 days; toss with salad just before serving.