Broccoli Ramen Noodle Salad -

Broccoli Ramen Noodle Salad

This crunchy, refreshing salad mixes crisp broccoli, toasted ramen noodles, and a tangy-sweet dressing. Perfect for potlucks and gatherings year-round!

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 8

Course: Salad

Cuisine: Asian

Calories: 285

Ingredients Method Notes

Ingredients

For the Salad:

4 cups broccoli florets, chopped
2 packages ramen noodles, uncooked (seasoning packets discarded)
1/4 cup sliced almonds
1/4 cup sunflower seeds
4 green onions, sliced

For the Dressing:

1/2 cup vegetable oil
1/3 cup granulated sugar
3 tablespoons rice vinegar
1/2 teaspoon salt

Method

Break ramen noodles into small pieces and toast with almonds and sunflower seeds in your skillet.
Stir everything constantly for 3 to 4 minutes until golden brown and smelling amazing all over.
Take toasted noodles and nuts off the heat right away so they don't burn at all.
Chop broccoli florets into bite-sized pieces and slice green onions thin with white and green parts.
Whisk together vegetable oil, sugar, rice vinegar, and salt until the sugar disappears, and the dressing looks smooth.
Put broccoli, green onions, toasted noodles, almonds, and sunflower seeds in your big mixing bowl together.
Pour dressing over all the salad ingredients and toss gently until everything gets coated really well.
Put salad in the fridge for at least 30 minutes so all the flavors can blend together.
Toss salad one more time before serving and enjoy this crunchy, flavorful dish at your party.

Notes

Toast noodles and nuts over medium heat only and watch them carefully to avoid burning.
For the best texture and crunch, add your dressing 1 to 2 hours before serving time.
Store any leftover salad in an airtight container in the fridge for up to 2 days.
Save a handful of toasted noodles to sprinkle on top right before serving for extra crunch.
Add shredded chicken, edamame, or different vegetables to make it just how you like it.