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. 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 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.
- 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.
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.
Crunchy Broccoli Slaw
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
- 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.
- 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.
- Ramen noodles: Be sure to break these up as much as possible. Large clusters of dry ramen won't be appetizing in this salad.
- Almonds: To save time, seek out toasted, sliced almonds. Or, you can toast the almonds yourself on the stove or in the oven.
- Sunflower seeds: Look for dry roasted, unsalted sunflower seeds without shells. Or, roast raw sunflower seeds yourself.
- Yield: This Crunchy Broccoli Slaw about 6 cups of salad total, enough for 6 (1-cup) servings.
- 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.
- Make ahead: The dressing can be mixed up to 3 days in advance and stored in the refrigerator.