Name: Delicious Broccoli Ramen Coleslaw
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 16 oz bag coleslaw mix; 16 oz bag broccoli slaw; 2 cups sliced almonds; 2 square packets (3 oz) of ramen (flavor doesn’t matter); 8-10 scallions, sliced thin; 1 1/2 cups avocado oil; 1 1/2 cups red wine vinegar; 3/4 cup sugar; 2 teaspoons salt; 2 teaspoons black pepper

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My delicious Broccoli Ramen Cole Slaw is a scrumptious flavor explosion that complements literally any meal you serve it with. It’s loaded with textures and crunch and the light, tangy dressing has the perfect acidic pop to balance and cut through even the richest, heartiest meals.

This slaw is one of my all-time favorite salads. It’s so easy to make. 10 minutes of prep time and your work is done! You could serve it as soon as you mix it up, but I have a secret to share. The flavors in Broccoli Ramen Coleslaw get even better the longer it sits in the fridge. It’s one of those dishes that is as good or better on the second day. Which means you can easily make it ahead.

Broccoli Ramen Slaw is the perfect choice for potlucks and barbecues. I think it has a place on every holiday salad table, as well. With all the heavy, creamy and rich food we will be serving in November and December, this ramen slaw will be the dish that lifts and pulls everything together. It will be the light, tangy relief that’s needed. It will also be one of your most requested recipes. Everyone loves it!

Essentially, this coleslaw is a lightly sweet, pickled vegetable salad. It’s got green cabbage, purple cabbage and carrots from the coleslaw mix. Add the crunchy broccoli slaw that has some carrot and purple cabbage, too, and it’s a veritable veggie party!

Veggies never tasted so good! You’re going to love it!

The Ingredients

Coleslaw Mix: Make life easy and grab the 1 lb. bag of pre-shredded cabbage. You could shred your own, but I never have.
Broccoli Slaw: I buy this right next to the coleslaw mix in my grocery store.
Sliced Almonds
Ramen Noodle packets: The small 3 oz. rectangular packets. You won’t use the seasoning packet, so it doesn’t matter what flavor you buy. Break the dry brick of noodles into small pieces when adding them to the salad.
Scallions (green onions): cut into thin slices
Red Wine Vinegar: I’m guessing you could easily sub apple cider vinegar. I haven’t personally tried it.
sugar
salt and pepper

How to Make Broccoli Ramen Coleslaw

Place the coleslaw mix, broccoli slaw, sliced almonds, ramen noodles and scallions into a large serving bowl. Stir everything together to get even distribution of all the ingredients.

This makes enough slaw for a potluck or holiday gathering — 18 servings. So, you’re going to want a bowl large enough to accommodate that. Mine is a 4-quart and it fills it to the brim.

vinaigrette ingredients in measuring cup

Next, mix up the vinaigrette. Measure the oil and vinegar into a 4-cup liquid measuring cup or similar sized bowl. Add the sugar, salt and pepper. Then, whisk hard until the ingredients begin to emulsify without the oil and vinegar separating.

Pour the dressing over the Broccoli Ramen Coleslaw and turn the salad over and over, mixing the dressing to coat everything in the bowl. There will be dressing that settles to the bottom, but it will be absorbed as the veggies have time to sit and soak it up.

I like to let the salad sit in the refrigerator for about an hour before serving, but it definitely isn’t necessary. It’s delicious immediately after mixing. But, as the salad sits the flavors develop even more because the vinaigrette is fully absorbed. Give the coleslaw a stir right before serving to make sure any remaining dressing is distributed throughout the salad.

Broccoli Ramen Coleslaw in a clear serving bowl

The Recipe

Delicious Broccoli Ramen Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Author: Glenda Embree
Total Time: 10 minutes
Yield: 18 servings 1x
Diet: Gluten Free

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Ingredients

Units Scale

16 oz bag coleslaw mix
16 oz bag broccoli slaw
2 cups sliced almonds
2 square packets (3 oz) of ramen (flavor doesn’t matter)
8–10 scallions, sliced thin
1 1/2 cups avocado oil
1 1/2 cups red wine vinegar
3/4 cup sugar
2 teaspoons salt
2 teaspoons black pepper

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Instructions

Place the coleslaw mix, broccoli slaw, sliced almonds, ramen noodles and scallions into a large serving bowl. Stir everything together to get even distribution of all the ingredients. (This makes enough slaw for a potluck or holiday gathering — 18 servings. So, you’re going to want a bowl large enough to accommodate that. Mine is a 4‑quart and it fills it to the brim.)
Next, mix up the vinaigrette. Measure the oil and vinegar into a 4‑cup liquid measuring cup or similar sized bowl. Add the sugar, salt and pepper. Then, whisk hard until the ingredients begin to emulsify without the oil and vinegar separating.
Pour the dressing over the Broccoli Ramen Coleslaw and turn the salad over and over, mixing the dressing to coat everything in the bowl. There will be dressing that settles to the bottom, but it will be absorbed as the veggies have time to sit and soak it up.
I like to let the salad sit in the refrigerator for about an hour before serving, but it definitely isn’t necessary. It’s delicious immediately after mixing. But, as the salad sits the flavors develop even more because the vinaigrette is fully absorbed. Give the coleslaw a stir right before serving to make sure any remaining dressing is distributed throughout the salad.

Prep Time: 10 minutes
Category: Salad, Side Dish
Method: Cold Dish
Cuisine: American