Broccoli Ramen Salad

Let me tell you about the salad I get asked to bring to every single gathering.

It’s crunchy. It’s sweet. It’s tangy. And it takes about 20 minutes to throw together. I’m talking about this Broccoli Ramen Salad — and once you make it, you’ll understand why people won’t stop asking for the recipe.

Why This Salad Just Works

I’ve made a lot of salads. Most of them are forgettable. This one? Not even close.

What makes it stand out is the texture. You’ve got crispy toasted ramen noodles, buttery roasted cashews, chewy dried cranberries, and fresh broccoli slaw — all tossed in a sweet, tangy dressing that ties it all together.

Think of it like a party in a bowl. Every bite hits differently.

The good news? It’s also one of the easiest things you’ll ever make. Since it uses pre-packaged broccoli slaw, there’s almost zero chopping involved. That’s my kind of recipe.

Here’s why I keep coming back to it:

• Quick to make — 15 minutes of prep, done
• Great for meal prep — it actually gets better as it sits
• Perfect for potlucks — it feeds a crowd and travels well
• Budget-friendly — no fancy ingredients here
• Totally customizable — swap nuts, add protein, make it spicy

What You’ll Need

Nothing complicated. Here’s the full breakdown:

For the Salad

Ingredient	Amount
Broccoli slaw (bagged)	2 x 12 oz bags
Instant ramen noodles (seasoning discarded)	3 x 3.5 oz packages
Roasted cashews	3/4 cup
Dried cranberries	1/2 cup
Chopped scallions	1/3 cup

For the Dressing

Ingredient	Amount
Vegetable oil	1/2 cup
Rice vinegar	1/3 cup
Granulated sugar	1/2 cup
Soy sauce	2 tablespoons
Sesame oil (optional, but don’t skip it)	1 teaspoon

A quick note on the broccoli slaw: I always use the bagged kind. It’s already shredded, it saves time, and it gives you that perfect crunch without any extra work. Win-win.

On the ramen: Toss those seasoning packets. You won’t need them. The magic here is in the toasting, not the flavoring.

Tools You’ll Need

Nothing fancy:

• Large mixing bowl
• Small bowl or mason jar for the dressing
• Whisk
• Baking sheet
• Knife and cutting board

That’s it. Simple tools, great results.

How to Make It

Step 1: Toast the Ramen Noodles

Preheat your oven to 375°F (190°C).

Break the ramen noodles into small, bite-sized pieces. Spread them on a baking sheet along with the cashews. Pop them in the oven for 5–7 minutes, stirring halfway through, until they’re lightly golden and smell nutty.

Then — this part matters — let them cool completely.

Skipping the toasting step is like making a grilled cheese without butter. Technically possible. But why would you?

Step 2: Make the Dressing

In a small bowl or jar, whisk together:

• Vegetable oil
• Rice vinegar
• Sugar
• Soy sauce
• Sesame oil

Keep whisking until the sugar fully dissolves. Set it aside.

Step 3: Assemble the Salad

In a large bowl, combine:

• Broccoli slaw
• Toasted ramen noodles
• Toasted cashews
• Dried cranberries
• Chopped scallions

Pour the dressing over everything and toss until well coated.

Step 4: Chill — Don’t Skip This

Let the salad sit in the fridge for at least 30 minutes before serving.

I know it’s tempting to dig in right away. Resist it. That resting time lets the flavors settle into each other, and the result is so much better.

Pro Tips (Learned the Hard Way)

I’ve made this salad more times than I can count. Here’s what I’ve figured out:

Toast the noodles. Seriously. It completely changes the flavor and the texture. Don’t skip it.

If you’re making it ahead, keep the dressing separate. Dress it about 30 minutes before serving for maximum crunch. If you dress it too early, the noodles will soften — still tasty, just less crispy.

Adjust the sweetness. The dressing as written is on the sweeter side. If that’s not your thing, pull back the sugar by a tablespoon or two and taste as you go.

Let it rest. Even half an hour makes a noticeable difference. An hour is even better.

Ways to Switch It Up

This salad is very forgiving. Here’s how to make it your own:

Swap the nuts Not a cashew person? Try sliced almonds, peanuts, or sunflower seeds. All work great.

Add some protein Want to turn it into a full meal? Add:

• Grilled chicken
• Shredded rotisserie chicken
• Grilled shrimp
• Tofu

Make it spicy A drizzle of sriracha or a pinch of red pepper flakes goes a long way here.

Use different dried fruit Raisins, dried cherries, or chopped dried apricots all work as swaps for the cranberries.

Add sesame seeds For extra crunch and a little extra nuttiness — highly recommend.

What to Serve It With

This salad plays well with just about anything off the grill. Some favorites:

• Grilled chicken
• BBQ ribs
• Burgers
• Pulled pork sandwiches
• Teriyaki chicken
• Baked salmon

It holds up well at room temperature too, which makes it ideal for summer cookouts and picnics where you’re not always near a fridge.

Making It Ahead

This is one of my go-to make-ahead sides. Here’s how I do it:

• Prep all the ingredients up to 24 hours in advance
• Store the dressing separately in a jar in the fridge
• Toss everything together about 30 minutes before serving

Already dressed leftovers? They’ll keep in the fridge for 3–4 days in an airtight container. The noodles will soften a bit, but honestly, the flavor just keeps getting better.

One thing to note — don’t freeze this. The texture won’t survive it.

Frequently Asked Questions

Do I cook the ramen noodles first? Nope. They go in raw, just toasted. That’s the whole secret to the crunch.

Can I use fresh broccoli instead of slaw? Yes — just finely shred the broccoli stems and florets and add shredded carrots to mimic the slaw.

Can I make it gluten-free? Absolutely. Use gluten-free ramen and swap the soy sauce for tamari.

A Little Bonus: Why It’s Actually Not That Bad for You

Okay, it’s definitely a flavor-first salad. But there’s some good stuff in here too:

What’s in it	Why it matters
Broccoli slaw	High in fiber
Dried cranberries	Packed with antioxidants
Cashews	Healthy fats
Scallions	Added vitamins and freshness

It’s a nice balance between indulgent and wholesome. I’ll take it.