Crunchy Asian-Inspired Ramen Broccoli Salad
This vibrant Crunchy Asian-Inspired Ramen Broccoli Salad combines the freshness of broccoli slaw with the delightful crunch of toasted Ramen noodles and sunflower seeds, creating a perfect balance of flavors and textures. The dressing features a harmonious blend of savory sesame oil, tangy rice wine vinegar, and a touch of sweetness, making this salad not only delicious but also a versatile dish suitable for any occasion. Perfect as a side or light lunch, this salad can be prepared in advance—just add the Ramen noodles right before serving to keep them crunchy. Feel free to customize the ingredients to suit your taste preferences, and consider substituting sliced almonds for the sunflower seeds for a different twist.
N/A
Servings
150
Calories
10
Ingredients
Ingredients
chicken-flavored ramen noodles
1 (3-ounce package, slightly crushed)
broccoli coleslaw mix
5 cups (or use 1/2 medium green cabbage, shredded)
green onions
4 (chopped)
sunflower seeds
1/3 cup (more if desired, toasted)
black pepper
to taste
sesame oil
1 tablespoon
vegetable oil
1 tablespoon
rice wine vinegar
3 tablespoons (or use white wine vinegar)
white sugar
2 tablespoons
salt
1/2 teaspoon (also add the spice package from the ramen noodles)
Instructions
1
Preheat your oven to 350°F (175°C).
2
On a baking sheet, spread the slightly crushed Ramen noodles and sunflower seeds in a single layer.
3
Toast in the oven for approximately 8-10 minutes, or until golden brown, making sure to stir halfway through for even browning. Once toasted, remove from the oven and let cool completely.
4
In a large mixing bowl, combine the broccoli slaw, chopped green onions, toasted Ramen noodles, and sunflower seeds. Toss gently to mix the ingredients thoroughly.
5
In a separate small bowl, whisk together the sesame oil, vegetable oil, rice wine vinegar, salt, and the seasoning packet from the Ramen noodles until well combined.
6
Drizzle the dressing over the broccoli slaw mixture and toss until everything is evenly coated.
7
Season the salad with freshly ground black pepper and additional salt, if desired, to taste.
8
For added crunch and flavor, sprinkle extra toasted sunflower seeds on top before serving.
9
Serve immediately or refrigerate until ready to serve. Remember to add the Ramen noodles right before serving for the best texture.
Nutrition Information
7.5
Fat
16.25
Carbs
2.5
Protein
2
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main base of this Crunchy Asian-Inspired Ramen Broccoli Salad?
The base of this salad is a mixture of broccoli slaw and slightly crushed toasted ramen noodles.
How do I keep the ramen noodles crunchy in the salad?
To maintain the best texture, add the toasted ramen noodles to the salad right before serving.
Can I prepare this broccoli salad in advance?
Yes, you can prepare the components in advance, but store the ramen noodles separately and mix them in just before eating.
At what temperature should I toast the ramen noodles?
Preheat your oven to 350°F (175°C) for toasting the noodles and sunflower seeds.
How long does it take to toast the ramen and sunflower seeds?
It typically takes approximately 8-10 minutes, or until they reach a golden brown color.
What should I do halfway through toasting the ingredients?
Make sure to stir the noodles and seeds halfway through to ensure even browning.
Can I substitute the broccoli slaw mix?
Yes, you can use 1/2 of a medium green cabbage, shredded, as a substitute for the broccoli coleslaw mix.
What flavor of ramen noodles is recommended?
The recipe specifically calls for chicken-flavored ramen noodles.
Do I use the seasoning packet from the ramen noodles?
Yes, the seasoning packet is whisked into the dressing for added flavor.
What can I use if I don't have sunflower seeds?
Sliced almonds are an excellent substitute for sunflower seeds in this recipe.
What type of vinegar is best for the dressing?
Rice wine vinegar is recommended, though white wine vinegar can be used as a substitute.
What oils are used in the dressing?
The dressing uses a combination of sesame oil and vegetable oil.
How many calories are in a serving of this salad?
There are 150 calories per serving.
How much fat is in this recipe?
This salad contains 7.5g of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 16.25g of carbohydrates.
How much protein does this salad provide?
The salad provides 2.5g of protein per serving.
Is there fiber in this ramen broccoli salad?
Yes, it contains 2g of fiber per serving.
How many ingredients are required for this recipe?
There are 10 main ingredients required for this salad.
What type of onions are included?
The recipe uses 4 chopped green onions.
How much sugar is in the dressing?
The dressing includes 2 tablespoons of white sugar.
Should I cook the ramen noodles in water first?
No, the noodles are crushed and toasted dry in the oven for crunch; do not boil them.
Is this salad considered healthy?
Yes, it is tagged as a healthy, vegetable-forward dish.
What is the flavor profile of the dressing?
It is a harmonious blend of savory sesame oil, tangy rice wine vinegar, and a touch of sweetness.
How should I finish the salad before serving?
Season with freshly ground black pepper and sprinkle extra toasted sunflower seeds on top.
What size ramen package should I buy?
The recipe uses one 3-ounce package of ramen noodles.
Is this salad suitable for a light lunch?
Yes, it is versatile enough to be served as a side dish or a light lunch.
How much broccoli slaw is needed?
The recipe requires 5 cups of broccoli coleslaw mix.
What is the recommended amount of salt?
Use 1/2 teaspoon of salt plus the seasoning packet from the ramen.
Can I serve this salad immediately?
Yes, you can serve it immediately after tossing or refrigerate it until you are ready.
How much sesame oil is used?
The recipe calls for 1 tablespoon of sesame oil.