I made a Ramen Broccoli Salad that’s sweet, shockingly crunchy, and turns into the thing people keep stealing off the buffet so you’ll have to keep scrolling to find out why.

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I’m obsessed with this Ramen Broccoli Salad because it sounds wild but actually hits every crunchy, sweet note I want at a backyard pile-up. I love the snap of broccoli florets mixed with crushed ramen noodles and the bright tang that cuts through greasy BBQ.

It’s messy in the best way, full of texture and tiny surprises in every forkful. And I bring it whenever I want people to ask for seconds without making it a big deal.

No fuss. Just loud, crunchy, addictive flavor that fits right in with Asian Ramen Noodle Salad vibes and never boring ever again.

Ingredients

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Broccoli florets, finely chopped — crunchy green base, kind of healthy but still fun.
Instant ramen noodles, crushed — crunchy, carby texture that’s oddly addictive.
Shredded carrot — bright color and sweet crunch, good for snack vibes.
Sliced almonds, toasted if you want — nutty crunch and a little richness.
Sunflower or sesame seeds — tiny pops of texture, kind of snacky.
Green onions, thinly sliced — sharp, fresh bite that cuts the richness.
Fresh cilantro, chopped — herbaceous lift, if you’re into that flavor.
Red bell pepper, thinly sliced — bright color and juicy sweet crunch.
Vegetable or canola oil — smooth body, keeps everything glossy and not dry.
Soy sauce — salty umami that ties the whole bowl together.
Rice vinegar — light tang that keeps things from tasting flat.
Sugar or honey — sweet balance to the salty and tangy.
Toasted sesame oil — tiny drizzle gives warm, toasty aroma.
Salt and black pepper — basic seasoning, don’t skip unless you hate flavor.

Ingredient Quantities

4 cups broccoli florets, finely chopped (about 2 medium heads)

2 packages instant ramen noodles, uncooked and crushed (discard seasoning packets)

1 cup shredded carrot (about 2 medium carrots)

1/2 cup sliced almonds, toasted if you want

1/4 cup sunflower seeds or sesame seeds (optional but nice)

4 green onions, thinly sliced

1/4 cup fresh cilantro, chopped (optional)

1/2 red bell pepper, thinly sliced (optional for color)

1/3 cup vegetable oil or canola oil

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons granulated sugar or honey

1 teaspoon toasted sesame oil

Salt and black pepper to taste

How to Make this

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1. Chop the broccoli florets very fine so it almost reads like slaw, about 4 cups worth from 2 medium heads, then put it in a large mixing bowl.

2. Crush the uncooked ramen noodles from 2 packages by hand or in a clean kitchen towel until they’re in bite sized crumbs; toss in the bowl but save a small handful for topping if you want extra crunch. Throw away the seasoning packets.

3. Peel and shred about 1 cup of carrot, thinly slice 4 green onions, chop 1/4 cup cilantro if using, and thinly slice 1/2 red bell pepper; add all of that to the bowl with the broccoli and noodles.

4. Toast 1/2 cup sliced almonds in a dry skillet over medium heat until lightly browned, shaking the pan so they dont burn, then add them to the bowl along with 1/4 cup sunflower or sesame seeds if using.

5. Whisk together the dressing: 1/3 cup vegetable or canola oil, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar or honey, 1 teaspoon toasted sesame oil, and a pinch of salt and black pepper; taste and adjust sweetness or salt as needed.

6. Pour the dressing over the salad and toss thoroughly so everything is evenly coated; make sure the dressing gets down into the chopped broccoli and noodles.

7. Let the salad sit at room temperature for 10 to 30 minutes so the broccoli softens slightly and the flavors meld, stirring once or twice. If you prefer really crunchy noodles, add half of the crushed noodles after the rest has rested.

8. Right before serving, give it a final toss, check seasoning and add more soy sauce, vinegar or sugar if it needs it, and sprinkle the reserved crushed noodles and seeds on top for extra texture.

9. Serve chilled or at room temp as a side for BBQs or potlucks; it keeps for a couple days in the fridge, though the noodles get softer over time so stir before serving and consider adding extra crushed noodles fresh if needed.

Equipment Needed

1. Large mixing bowl — roomy enough to toss everything (4 to 6 quarts)
2. Chef’s knife and cutting board for chopping the broccoli and peppers
3. Box grater or potato peeler for shredding carrots
4. Clean kitchen towel or rolling pin to crush the ramen noodles
5. Dry skillet for toasting the sliced almonds
6. Small bowl and whisk or fork to mix the dressing
7. Measuring cups and spoons for the oil, soy sauce, vinegar, sugar etc.
8. Tongs or large spoon for tossing and serving, plus an airtight container for storing leftovers

FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can. Mix the dressing and veggies up to a day ahead and store them separately in the fridge. Crush the ramen noodles and toss them in just before serving so they stay crunchy. If you mix everything together early the noodles will get soggy.

Q: How do I toast the almonds quickly?

A: Spread sliced almonds on a dry skillet over medium heat and stir for 3 to 5 minutes until they smell nutty and turn light brown. Watch closely, they burn fast. You can also toast them in a 350 F oven for 6 to 8 minutes.

Q: Can I swap out any ingredients for allergies or taste?

A: Sure. Use sunflower seeds instead of almonds for nut allergies, or pumpkin seeds for a different crunch. Tamari or coconut aminos can replace soy sauce for gluten free. Honey can be left out for vegans, just use a bit more sugar.

Q: Do I need to cook the broccoli?

A: No, the broccoli is used raw and finely chopped so it stays crisp. If you want it slightly softer, blanch for 30 seconds in boiling water then plunge into ice water, but drain well before using.

Q: How long does leftovers keep?

A: If you store the dressed salad in the fridge it will keep about 2 days before the noodles and broccoli get soft. If you keep the crushed noodles separate and add them when you’re ready to eat, it will last 3 to 4 days.

Q: Any tips to make the dressing taste better?

A: Taste and tweak. If it’s too salty, add a splash more rice vinegar or a teaspoon of water. Want it sweeter add a bit more sugar or honey. A pinch of red pepper flakes or a little grated ginger gives a nice kick.

Broccoli Ramen Salad Recipe Substitutions and Variations

Broccoli florets: swap with chopped cauliflower for a milder bite, or use shredded Brussels sprouts if you like a bit more crunch and bitterness.
Instant ramen noodles: replace with crushed chow mein noodles, broken pretzel sticks, or toasted thin rice noodles for a gluten free option.
Sliced almonds: use chopped peanuts, chopped cashews, or pumpkin seeds for a different nutty crunch (or omit if allergic).
Soy sauce: substitute tamari for gluten free, or use coconut aminos for a slightly sweeter, less salty flavor.

Pro Tips

1. Toast the almonds and seeds a little longer than you think you need to, then let them cool completely before adding. If theyre even slightly warm they keep softening the noodles and salad, but cold ones keep their crunch.

2. Chop the broccoli extra fine and then give it a quick squeeze in a towel or clean hands to remove any excess water. That way the dressing clings instead of watering everything down.

3. Make the dressing a bit sweeter or saltier than you expect. Vegetables mute flavors as they sit, so it helps to overshoot slightly and taste after a 10 minute rest, adjusting if needed.

4. If you want to prep ahead, keep the crushed ramen and seeds in a separate container. Add them right before serving so you get maximum crunch, especially if you plan to chill the salad overnight.

Broccoli Ramen Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Ramen Broccoli Salad that's sweet, shockingly crunchy, and turns into the thing people keep stealing off the buffet so you'll have to keep scrolling to find out why.

Servings

servings

Calories

419

kcal

Equipment: 1. Large mixing bowl — roomy enough to toss everything (4 to 6 quarts)
2. Chef’s knife and cutting board for chopping the broccoli and peppers
3. Box grater or potato peeler for shredding carrots
4. Clean kitchen towel or rolling pin to crush the ramen noodles
5. Dry skillet for toasting the sliced almonds
6. Small bowl and whisk or fork to mix the dressing
7. Measuring cups and spoons for the oil, soy sauce, vinegar, sugar etc.
8. Tongs or large spoon for tossing and serving, plus an airtight container for storing leftovers

Ingredients

4 cups broccoli florets, finely chopped (about 2 medium heads)
2 packages instant ramen noodles, uncooked and crushed (discard seasoning packets)
1 cup shredded carrot (about 2 medium carrots)
1/2 cup sliced almonds, toasted if you want
1/4 cup sunflower seeds or sesame seeds (optional but nice)
4 green onions, thinly sliced
1/4 cup fresh cilantro, chopped (optional)
1/2 red bell pepper, thinly sliced (optional for color)
1/3 cup vegetable oil or canola oil
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons granulated sugar or honey
1 teaspoon toasted sesame oil
Salt and black pepper to taste

Directions

Chop the broccoli florets very fine so it almost reads like slaw, about 4 cups worth from 2 medium heads, then put it in a large mixing bowl.
Crush the uncooked ramen noodles from 2 packages by hand or in a clean kitchen towel until they're in bite sized crumbs; toss in the bowl but save a small handful for topping if you want extra crunch. Throw away the seasoning packets.
Peel and shred about 1 cup of carrot, thinly slice 4 green onions, chop 1/4 cup cilantro if using, and thinly slice 1/2 red bell pepper; add all of that to the bowl with the broccoli and noodles.
Toast 1/2 cup sliced almonds in a dry skillet over medium heat until lightly browned, shaking the pan so they dont burn, then add them to the bowl along with 1/4 cup sunflower or sesame seeds if using.
Whisk together the dressing: 1/3 cup vegetable or canola oil, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar or honey, 1 teaspoon toasted sesame oil, and a pinch of salt and black pepper; taste and adjust sweetness or salt as needed.
Pour the dressing over the salad and toss thoroughly so everything is evenly coated; make sure the dressing gets down into the chopped broccoli and noodles.
Let the salad sit at room temperature for 10 to 30 minutes so the broccoli softens slightly and the flavors meld, stirring once or twice. If you prefer really crunchy noodles, add half of the crushed noodles after the rest has rested.
Right before serving, give it a final toss, check seasoning and add more soy sauce, vinegar or sugar if it needs it, and sprinkle the reserved crushed noodles and seeds on top for extra texture.
Serve chilled or at room temp as a side for BBQs or potlucks; it keeps for a couple days in the fridge, though the noodles get softer over time so stir before serving and consider adding extra crushed noodles fresh if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.