This broccoli slaw is my go-to summer dish for cookouts and potlucks. It can be made ahead, stays super crunchy and refreshing, and is the perfect side dish.
Take a look at this big bowl of deliciousness!
Broccoli slaw is crisp, tangy and always a crowd-pleaser.
This version is perfect for summer: make it ahead, bring it to a gathering, serve it as a salad, or use it as a slaw topping for sandwiches. It’s versatile and full of texture.
Unlike the creamier broccoli slaw I shared previously, this one has no mayo or yogurt. It’s a classic, non-creamy slaw ideal for making ahead and bringing to a potluck.
It’s crunchy, bright, and loaded with flavor. The recipe comes from Lacy’s mother-in-law and has been a longtime favorite.
My favorite element of this slaw is the dressing: rice vinegar combined with toasted sesame oil. The result is tangy, slightly briny and deeply satisfying.
Think of this as a ramen noodle crunch salad reimagined with broccoli slaw. Break two blocks of ramen noodles into tiny pieces and combine them with a bag of shredded broccoli slaw.
Add sliced green onions and toasted sunflower seeds for extra crunch. If you like a touch of sweetness, dried cranberries or tart cherries work well. Any ingredient that adds texture and crunch is welcome.
For the noodles, I prefer ramen without flavor packets. If you use packets, you can discard them, save them for another use, or stir some into the dressing—just be cautious with added salt.
You can assemble the slaw and the dressing ahead of time. The dressing softens both the slaw and the noodles, turning everything into the perfect slaw texture. Dress at least 30 minutes before serving; it can chill longer and leftovers keep well.
Serve this as a salad or side—pile it next to grilled chicken, mac and cheese and fruit, or use it as a topper for pulled pork or shredded chicken sandwiches.
It’s the crunchiest!
Our Favorite Broccoli Slaw
Broccoli Slaw
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Ingredients
- 12 ounces broccoli slaw
- 6 ounces ramen noodles (2 packs, flavor packet discarded)
- 6 green onions, thinly sliced
- ⅔ cup toasted sunflower seeds
- 1 tablespoon toasted sesame seeds
- ½ cup avocado or canola oil (use a neutral oil)
- ⅓ cup rice wine vinegar
- ¼ cup toasted sesame oil
- ¼ cup honey
- 1 tablespoon fresh lime juice
- kosher salt and pepper
Instructions
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Place the broccoli slaw in a large bowl. Crush the ramen noodles into small pieces and add them to the slaw. Stir in the sliced green onions, toasted sunflower seeds and sesame seeds.
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In a blender or a bowl, combine the oil, rice wine vinegar, toasted sesame oil, honey, lime juice and a big pinch of salt and pepper. Blend or whisk until smooth. Pour about half the dressing over the slaw and toss to coat. Refrigerate for at least 30 minutes before serving to allow the noodles and slaw to soften slightly and absorb the flavors.
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Serve with the remaining dressing on the side for drizzling, or let guests add more as they like.
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Eating our greens!