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Delicious Broccoli Ramen Coleslaw

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.

Broccoli Ramen Coleslaw in white bowl
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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!

ingredients for broccoli ramen coleslaw

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

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Broccoli Ramen Coleslaw in a white bowl

Delicious Broccoli Ramen Coleslaw


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

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

Instructions

  1. 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.)
  2. 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. 
  3. 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. 

  4. 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

Key­words: broc­coli, coleslaw, almonds, ramen, scallions

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