This broccoli slaw is my go-to summer side for cookouts and potlucks. You can prep it entirely ahead of time — it stays super crunchy, bright, and refreshing. It’s the perfect, versatile side dish.
Just look at this big bowl of goodness!
Broccoli slaw is wonderfully crunchy, tangy, and always a hit.
This version works all summer long. Make it ahead and bring it to a party, serve it as a salad, or use it as a slaw topping for sandwiches. The options are endless.
I recently shared a creamier broccoli slaw with BBQ chicken meatballs. That version is rich and great paired with meats or extra mix-ins. This one, however, is a party classic — no mayo or yogurt — and perfect for making ahead for get-togethers and potlucks.
It’s crisp, refreshing, and packed with flavor. The recipe comes from Lacy’s mother-in-law and has been a favorite for years.
My favorite thing about this slaw is the dressing: rice vinegar and toasted sesame oil. It’s tangy, slightly briny, and irresistibly flavorful. This dressing is what makes the salad so bright and addictive.
If you remember the ramen noodle crunch salad I shared years ago, this is similar but uses broccoli slaw as the base. Break two blocks of ramen noodles into small pieces and mix them with a bag of broccoli slaw. Add thinly sliced green onions and toasted sunflower seeds for extra crunch. For a touch of sweetness, toss in dried cranberries or tart cherries.
Anything that adds texture and crunch works beautifully.
For the noodles, I buy ramen without the seasoning packets. If you use noodles that include flavor packets, you can discard them, save them for another use, or add some of the seasoning to the dressing — the original recipe does this, but I prefer to control salt and seasoning myself. If you do use the packet, taste as you go and adjust salt and pepper accordingly.
The best part: you can assemble everything in advance, even dress it early. The dressing softens the slaw and noodles slightly and brings everything together. Dress the salad at least 30 minutes before serving; it will keep longer in the fridge and leftovers taste great.
I usually serve this as a salad or side — pile it next to grilled chicken, mac and cheese, and fruit. It’s also excellent as a sandwich topper on pulled pork or shredded chicken.
It’s the crunchiest!
Our Favorite Broccoli Slaw
Broccoli Slaw
6
to 8 people
30 mins
30 mins
1 hr
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Ingredients
- 12 ounces broccoli slaw
- 6 ounces ramen noodles (2 packs, flavor packets discarded)
- 6 green onions, thinly sliced
- 2/3 cup toasted sunflower seeds
- 1 tablespoon toasted sesame seeds
- 1/2 cup avocado or canola oil (a neutral oil works best)
- 1/3 cup rice wine vinegar
- 1/4 cup toasted sesame oil
- 1/4 cup honey
- 1 tablespoon fresh lime juice
- Kosher salt and pepper, to taste
Instructions
- Place the broccoli slaw in a large bowl. Crush the ramen noodles into small pieces and add them to the bowl along with the sliced green onions, sunflower seeds, and sesame seeds.
- Whisk together the oil, rice vinegar, toasted sesame oil, honey, lime juice, and a big pinch of salt and pepper in a bowl or blender until smooth. Pour about half the dressing over the slaw and toss well to combine. Refrigerate for at least 30 minutes to let flavors meld and the noodles soften slightly.
- Serve with the remaining dressing on the side for drizzling. Add more dressing just before serving if desired.
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Eating our greens!