Broccoli Cole Slaw

Total Time:
20 min
15 min
5 min

10 to 12 servings

  • 2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
  • 3/4 stick butter
  • 1/4 cup slivered almonds
  • 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
  • 1/4 cup sunflower seeds
  • Chopped green onions, for garnish
  • Dressing Mix:
  • 3/4 cup canola oil
  • 1/4 cup brown or white sugar
  • 1/4 cup apple cider vinegar
  • 1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

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    I love this recipe! I like to add cooked chicken, mandarin oranges.
    Loved it!
    I brought this to 2 different 4th of July holiday BBQs and everyone wanted the recipe - it was all eaten! I used Walnuts and Cranberries instead of the other nuts and raisins YUMMO!
    I followed this recipe exactly. I prepared it for my family and friends during the summer holidays. The feedback was lackluster. Eventually, I added another mixture of soy sauce, sugar, and cider vinegar to the salad to give it more flavor. This helped, but there is still a lot left over. Meanwhile my other side dishes disappeared quickly. If you make this recipe test it on a small crowd first.
    Excellent and super yummy salad! Thanks Paula Deen! I also cut back on the butter and oil and my family just raved about it!
    I love this salad. I used all of the ingredients called for in the recipe but just didn't use as much butter or oil. I used about 2 T of butter instead of 3/4 cup and used 1/4 cup of roasted sesame oil and 1/4 cup of canola oil. It has a great Asia flair to it.
    This is such a great and easy salad to make. Every time I make it, it disappears almost instantly and friends are always requesting the recipe. I remember my Mom making this when I was a kid. Love it!
    This is a wonderful salad, especially in summer. I jazz it up even more with 1/2 cup dried cherries and 1/4 cup soy nuts for added crunch. I agree with comments about using less butter...I use about 1/3 of a stick of unsalted butter. Chill for 1/2 hour in fridge before serving. Yumm.
    I am IN LOVE with this salad!!! I toasted the ramen noodles in a TINY bit of butter before adding them to the slaw...nowhere near 3/4 of a stick. I was kind of afraid of the dressing after all the reviews saying it was too oily, no flavor, etc. so I played with it a little... less oil, more of the seasoning packets, etc. until it was to my liking. I dressed it about 2 hours before serving to let the flavors come together and I absolutely loved it. Makes for great leftovers too... the noodles don't stay as crunchy but the flavors are still there! Will definitely make this again!
    This was so delicious! I also cut back on the oil and next time I'll cut back on the butter, too. Fabulous tasting and the crunch is great.
    First of all - my husband and I love this slaw! We've been making a variation on this for more than 20 years. We like to give it a more Asian influence by swapping out about half of the canola oil for sesame oil. If you want to add a little 'heat' to it, put in a Tbs of Samba Oelick (Asian red pepper sauce.
    Easy; halved nicely; toasting the ramen and almonds is the key to the incredible taste of this great salad.
    We love this recipe and I do cut down on the oil in the dressing as previously commented. I toast the nuts in the oven and totally omit the step saluting the noodles and nuts in the butter. Someone previously commented that the slaw was soggy the next day-I really like it the next day because the noodles are softer and the flavor is even better the second day!
    Very good did not put in ramen noodles, but it was very good, worth trying for a new salad.
    so simple and so good. we had this with fish and chips , love it.
    Love this coleslaw. I make up double the dressing as I like the on tossed salad also. I have changed the dressing a little by cutting down on the oil to 1/2 cup for a double batch and I like peanut oil better. I have used savory cabbage and Chinese cabbage instead of the broccoli slaw and it is wonderful also. I like to keep the noodles and nut mixture separate until I serve the salad to keep it crunchy.
    The flavor was amazing, but I really did not like the broccoli slaw mix. The recipe taste very similar to the coleslaw that Bagelhead's make, but the only difference is they use cabbage. I LOVE their coleslaw. Since this recipe has such great flavor, I will make again, but I will make with cabbage instead.
    So easy, yet tasted awesome! I served this with chicken breast that I marinated overnight in Soy Vay brand teriyaki sauce. I cut it in strips and grilled it on wooden skewers. Also served with plain rice on the side. This dinner was a hit with my kids, ages 4-17. It made a delicious asian dinner.
    One of most favorite Recipes to bring to a large group of Friends.
    Always a hit and so easy to make. Everyone loves it and I copy many copies for friends and family and always give credit where credit is due! If I bring it to an open picnic where I do not know everyone I include the recipe on stand next to the dish so guests know all the ingredients.
    Amazing! I am not a cole slaw person but this was wonderful.
    Tried this recipe quite a long time ago and it has now became a favorite at my home.
    It's wonderful just as it written...........Made it several times. One of our family's favorite's
    I've had this recipe saved for months. Never got around to making it until now and boy do I wish I had made it sooner. I love the crunch from all the ingredients and the flavor is AMAZING. I agree with other reviewers that it's pretty oily so I ended up pouring out 1/2 of the oil. Subbed with champagne vinegar since I didn't have the other. Also forgot the green onions, but know that will just make it even better when I do add that. Eat it up. I was disappointed the next day. The noodles were soggy, the broccoli crunch was gone, and I ended up throwing it out.
    Really liked this fast, fresh and tasty recipe. I too added a little honey to the dressing and used chicken flavored ramen.
    Just made this recipe today for the first time for Easter. I've had similar recipes and thought this was pretty good exactly as written. I gave it 4 out of 5 stars because I felt it needed just a little bump in flavor to enhance things. When I got home we had a small amount left so I added a little squeeze of honey into the bowl and mixed it up.....perfect! Next time I think I'll add 1/4 cup of honey into the dressing and keep everything else the same!
    My mother made this, or a similar variation, many summers when I was growing up. Extremely easy. Great to have when grilling out in the spring or summer, especially if you can keep it relatively chilled.
    Yes, "tanningcook"! The only thing you need to twitch is what flavor of ramen you want. I like picante beef,or a citrus variety if you have an Asian market close to home. I have been using this for 3-4? years, it is a go-to favorite if I dont want a creamy cole slaw.
    Does not need the changes that everyone else is commenting on.
    Quite tasty. I made as stated with a couple very minor tweaks... I didn't have apple cider vinegar so I used white and added a splash of rice wine vinegar because I DID have that :, added the second packet of seasoning, and my brown sugar was in a big clump and didn't all dissolve, but that was fine. Next time I will tweak a bit more by cutting down on oil (felt it was a bit too "slippery" on the tongue. Will also try without browning ramen noodles as it seems that this was mainly just a way to add butter to a vegetable recipe. Will definitely make again!!
    ok, different but good.
    This was one of the best recipes I have ever done!
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