Crunchy Broccoli Slaw
I teamed up with the California Walnuts to bring you this Crunchy Broccoli Slaw. I’ve been compensated for my time. All opinions are mine alone.
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!
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. California 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!
How to make Crunchy Broccoli Slaw:
This is so wonderfully easy!
- Grab your biggest bowl, then combine the broccoli slaw, raw ramen noodles, sunflower seeds, walnuts, and scallions.
- 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.
- Then all you have to do is pour the dressing over the slaw, and give everything a good toss to coat.
How do you toast walnuts?
Even though toasting walnuts in any given recipe is always optional, I recommend it for a couple 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 stove top:
- 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.
- 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.
I always use California Walnuts to support the 4000+ growers and more than 100 handlers in my lovely state. 99% of the walnuts grown in the United States are grown in California’s Central Valley.
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.
I picked walnuts because one ounce (that’s about 12 to 14 halves) has 4 grams of protein, 2 grams of fiber, and is loaded with good fats (2.5 g/oz omega-3 ALA) instead of empty calories. One ounce of walnuts has 190 calories.
Supportive but not conclusive research shows that eating 1.5 ounces per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha-linolenic acid, the plant-based omega-3.
Crunchy Broccoli Slaw
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.
- 1 (16 ounce) package broccoli slaw
- 1 package ramen noodles crushed, seasoning packet discarded
- 1/2 cup sunflower seeds shelled
- 1/2 cup California Walnuts toasted and chopped
- 1 bunch scallions sliced (green and white parts)
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1/2 cup sugar
In a large bowl, combine coleslaw, ramen noodles, sunflower seeds, walnuts, and scallions. In a small bowl, whisk together vinegar, oil, and sugar.
- Pour dressing over the top of salad ingredients and toss to coat. Let rest 20 minutes at room temperature to blend flavors.
This recipe is from my friend Bobbi.