This recipe for Crunchy Broccoli Slaw is fast and easy with just 5 minutes of prep! It’s a little sweet, fantastically tangy, and has crunch for days. It’s so great on the side of burgers, brats, or grilled pork!

This recipe for Crunchy Broccoli Slaw is fast and easy with just 5 minutes of prep! It’s a little sweet, fantastically tangy, and has crunch for days.

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I can’t think of a better or more delicious way to eat raw veggies than by stirring up a giant bowl of Crunchy Broccoli Slaw.

This recipe is from my good friend Bobbi who brought this amazing dish to every potluck. We wouldn’t let her in the door without it! Since then, it’s been a mainstay at our 4th of July barbecues.

One of the other reasons to love this slaw? There’s so little prep. All you need is a bag of broccoli slaw, ramen noodles from the pantry, and a handful of other tasty ingredients. Walnuts just need a rough chopping. A three-ingredient dressing is made from equal parts oil, vinegar, and sugar.

That’s it. You can serve it right away, but it just gets better with time.

Making Crunchy Broccoli Slaw for the hungry masses? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

What kind of ramen noodles for slaw?

This slaw has so much going on, and part of the delicious crunch is because of instant ramen noodles. Yep, that’s correct: the little brick-shaped packages at the store. They’re precooked and dried, so all you have to do is break ‘em up and throw them in the bowl.

It doesn’t matter what kind you use—the flavoring packet is discarded anyways—so buy the least expensive package you can find. You may want to buy a few more than you need, though; this salad disappears fast!

This recipe for Crunchy Broccoli Slaw is fast and easy with just 5 minutes of prep! It’s a little sweet, fantastically tangy, and has crunch for days.

How to make Crunchy Broccoli Slaw:

This is so wonderfully easy!

  1. Grab your biggest bowl, then combine the broccoli slaw, raw ramen noodles, sunflower seeds, walnuts, and scallions.
  2. In another, small bowl, whisk together the vinegar, oil, and sugar. You got it! This is a broccoli slaw dressing with no mayo; perfect for outdoor BBQs.
  3. Then all you have to do is pour the dressing over the slaw, and give everything a good toss to coat.

This recipe for Crunchy Broccoli Slaw is fast and easy with just 5 minutes of prep! It’s a little sweet, fantastically tangy, and has crunch for days.

How do you toast walnuts?

Even though toasting walnuts in any given recipe is always optional, I recommend it for a couple of reasons. Toasting brings out the rich nuttiness in walnuts and keeps the slaw nice and crunchy.

You can toast walnuts in the oven or on the stovetop:

  • Oven method: Toast walnuts in a 350-degree oven on a rimmed baking sheet for 7 to 10 minutes. Shake or stir the pan occasionally so the nuts brown evenly without scorching.

    An easy recipe for how to toast walnuts in the oven or on the stove. Enhance the flavor of walnuts, then add to salads, snack mixes, baked goods, and more!

  • Stove-top method: Toast walnuts in a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.

    An easy recipe for how to toast walnuts in the oven or on the stove. Enhance the flavor of walnuts, then add to salads, snack mixes, baked goods, and more!

How to make gluten-free Broccoli Slaw:

This slaw can be made gluten-free by leaving out the instant ramen and adding a little more slaw, as well as maybe an extra handful of walnuts.

Plates of Crunchy Broccoli Slaw.

Crunchy Broccoli Slaw

My Crunchy Broccoli Slaw is one of the best potluck side dish recipes, and requires just 5 minutes of prep time. It’s a little sweet, delightfully tangy, and remarkably crunchy; the ideal pairing for a glass of lemonade and a warm day.
5 from 4 votes
Prep Time 2 mins
Cook Time 23 mins
Total Time 25 mins
Servings 6 servings (1 cup each)
Course Salad
Cuisine American
Calories 315

Ingredients 

To make the apple cider vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons granulated sugar or less to taste
  • 1 teaspoon Dijon Mustard
  • Salt and freshly ground black pepper

To make the broccoli slaw:

  • 12 ounces broccoli slaw (see note 1)
  • 1 package ramen noodles crushed, seasoning packet discarded (see note 2)
  • 1 bunch scallions sliced
  • 1/2 cup toasted sliced almonds (see note 3)
  • 1/2 cup toasted sunflower seeds shelled

Instructions 

  • To make the vinaigrette, in a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk to combine.
  • In a large bowl, add coleslaw, ramen noodles, scallions, almonds, and sunflower seeds. Drizzle with vinaigrette and toss to combine. Let sit at room temperature for 20 minutes to blend flavors.

Notes

  1. Broccoli slaw: You can usually find this near the bagged salad kits in the produce section of your grocery store. Or, you can julienne broccoli stalks yourself.
  2. Ramen noodles: Be sure to break these up as much as possible. Large clusters of dry ramen won't be appetizing in this salad. 
  3. Almonds: To save time, seek out toasted, sliced almonds. Or, you can toast the almonds yourself on the stove or in the oven.
  4. Sunflower seeds: Look for dry roasted, unsalted sunflower seeds without shells. Or, roast raw sunflower seeds yourself.
  5. Yield: This Crunchy Broccoli Slaw about 6 cups of salad total, enough for 6 (1-cup) servings.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days. The noodles may continue to get soggy, but I don't mind if you don't.
  7. Make ahead: The dressing can be mixed up to 3 days in advance and stored in the refrigerator. 

Nutrition

Serving: 1cupCalories: 315kcalCarbohydrates: 22gProtein: 4gFat: 24gSaturated Fat: 3gSodium: 219mgPotassium: 125mgFiber: 2gSugar: 13gVitamin A: 37IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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Comments

  1. You can add craisins, raisins, mandarin oranges. I’ve done all versions, and it really just depends on what’s in the cabinet or what you desire. I always make the salad dressing the night before, per instructions from the woman who gave me her recipe, and let that sit in the fridge until I’m ready to serve it. You can throw the salad together in a big bowl with a great-sealing lid, toss, and about 30 minutes before you serve it, toss in the dressing, seal lid, and shake it all around to coat. That way the noodles are just soft enough but still crunchy to impress! Went over so well at a Thanksgiving potluck with everyone from Public Works department to the City Manager’s wife. Have copies of the recipe to give out ready, because it will be a hit! Only note-sometimes the broccoli slaw is difficult to find, so shop for that first. Also, my recipe calls for 2 bags of broccoli slaw and 2 pkgs ramen, so it makes enough to feed 20+ people.5 stars

    1. Oops just found it! I completely overlooked it, so sorry. Thank you for posting this recipe. It looks very similar to the one my mom’s friend used to make!

    1. I’m sure it’s going to be awesome, I’ve had broccoli salads with raisins and sunflower seeds (same crunch value/flavor profile as this salad) and it’s THE BEST! Please keep me posted if you have a chance, thanks. :)

  2. Is it best to make this salad 20 mins before serving or can it be put together ahead of time? Have you ever added raisins?
    Sounds really good 

    1. Hi Laurie, You can make it ahead of time. More than 20 minutes. The broccoli slaw/veggie part will never get soggy. The noodles might lose some crunch but that’s it. I haven’t added raisins but that sounds PERFECT. Thanks so much for you question!

    1. Hi Karen, right now I’m not computing nutritional info and I’m sorry about that. I hope to add it in the future. You should be able to find a nutritional calculator online though such as MyFitnessPal which will have foods listed in it and you can just figure it out. I’m so sorry about that!