This broccoli and ramen noodle salad is a delightful fusion of crunchy textures and vibrant flavors. Perfect for a quick lunch or a side dish at dinner, it combines fresh vegetables with the satisfying crunch of ramen noodles and nuts. The tangy dressing ties everything together, making it a refreshing and nutritious option for any meal.
Some ingredients in this recipe might not be staples in every kitchen. For instance, ramen noodles are typically found in the international or Asian food aisle of your supermarket. Sunflower seeds and toasted sliced almonds can usually be found in the baking or snack sections. Make sure to check these areas when shopping for this recipe.

Ingredients For Broccoli And Ramen Noodle Salad
Broccoli florets: Fresh, chopped pieces of broccoli that add a crisp texture and a healthy dose of vitamins.
Ramen noodles: Crushed noodles that provide a satisfying crunch; discard the seasoning packet.
Shredded carrots: Adds sweetness and a vibrant color to the salad.
Green onions: Sliced for a mild onion flavor that complements the other ingredients.
Sunflower seeds: Adds a nutty flavor and extra crunch.
Toasted sliced almonds: Provides a rich, toasty flavor and additional texture.
Olive oil: Forms the base of the dressing, adding a smooth, rich flavor.
Apple cider vinegar: Adds tanginess to the dressing, balancing the sweetness.
Honey: Sweetens the dressing naturally.
Soy sauce: Adds a savory, umami depth to the dressing.
Technique Tip for This Recipe
To ensure the broccoli retains its vibrant color and crisp texture, consider blanching it briefly before adding it to the salad. Simply bring a pot of salted water to a boil, add the broccoli florets for about 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. This technique will enhance the overall texture and visual appeal of your Broccoli and Ramen Noodle Salad.
Suggested Side Dishes
Alternative Ingredients
broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used raw or lightly cooked, providing a comparable crunch and nutritional profile.
crushed ramen noodles - Substitute with crushed chow mein noodles: Chow mein noodles offer a similar crispy texture and can be used as a crunchy topping in salads.
shredded carrots - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can add a different but complementary flavor to the salad.
sliced green onions - Substitute with chopped chives: Chives offer a mild onion flavor and can be used as a direct replacement for green onions.
sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and nutritional benefits, making them a great alternative.
toasted sliced almonds - Substitute with toasted pecans: Toasted pecans offer a similar nutty flavor and crunchy texture, enhancing the salad.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement for olive oil.
apple cider vinegar - Substitute with rice vinegar: Rice vinegar has a mild acidity and subtle sweetness, which can complement the salad dressing well.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a natural sweetener in the dressing.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it a suitable substitute.
Other Alternative Recipes Similar to This Salad
How To Store / Freeze This Salad
- To keep your broccoli and ramen noodle salad fresh and crisp, store it in an airtight container. This will prevent the vegetables from wilting and the ramen noodles from getting soggy.
- If you plan to enjoy the salad over a few days, consider storing the dressing separately in a small jar or container. This way, you can add it just before serving to maintain the crunchiness of the ramen noodles and vegetables.
- For optimal freshness, consume the salad within 2-3 days. The broccoli and carrots will start to lose their crispness after this period.
- If you need to freeze the salad, it's best to freeze the broccoli florets and carrots separately. Blanch the broccoli by boiling it for 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking process. Pat dry and place in a freezer-safe bag.
- The ramen noodles and sunflower seeds should not be frozen as they will lose their texture. Store these in a cool, dry place until ready to use.
- When you're ready to assemble the salad after freezing, thaw the broccoli and carrots in the refrigerator overnight. Combine with the fresh ingredients and add the dressing just before serving.
- If you have leftover salad that has already been dressed, it can be stored in the refrigerator for up to 24 hours. Beyond this, the ramen noodles will become too soft, and the vegetables will lose their crunch.
- For a quick refresh, you can add a handful of freshly chopped broccoli or carrots to the leftover salad before serving. This will bring back some of the original texture and flavor.
How To Reheat Leftovers
For a quick and easy method, use the microwave. Place the broccoli and ramen noodle salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the ramen noodles can become too soft.
If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the salad and stir frequently for about 3-5 minutes. This method helps to keep the broccoli and carrots slightly crisp while warming the dish.
For those who enjoy a bit of crunch, consider reheating in the oven. Preheat your oven to 350°F (175°C). Spread the salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-12 minutes, checking occasionally to ensure it doesn’t overcook.
If you have an air fryer, this can be a great tool for reheating. Set the air fryer to 350°F (175°C). Place the salad in the air fryer basket, ensuring it’s spread out evenly. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming. This method can help maintain the crunchiness of the sunflower seeds and toasted sliced almonds.
For a fresh twist, consider reheating only the broccoli and ramen noodles while keeping the rest of the ingredients cold. Use the microwave or stovetop method for the broccoli and ramen noodles, then mix them back with the cold carrots, green onions, sunflower seeds, and almonds. This creates a delightful contrast of warm and cool textures.
Best Tools for This Recipe
Large mixing bowl: To combine the broccoli, crushed ramen noodles, carrots, green onions, sunflower seeds, and almonds.
Small mixing bowl: To whisk together the olive oil, apple cider vinegar, honey, and soy sauce for the dressing.
Whisk: To thoroughly mix the dressing ingredients until well combined.
Measuring cups: To accurately measure the olive oil, apple cider vinegar, and honey.
Measuring spoons: To measure the soy sauce.
Cutting board: To chop the broccoli florets and slice the green onions.
Knife: To chop the broccoli and slice the green onions.
Spatula or large spoon: To toss the salad and ensure the dressing is evenly distributed.
Toaster or skillet: To toast the sliced almonds if they are not pre-toasted.
Serving bowl: To present the salad once it has been prepared and allowed to sit.
How to Save Time on Making This Salad
Pre-chop ingredients: Prepare broccoli florets, carrots, and green onions ahead of time and store them in the fridge.
Use pre-shredded carrots: Save time by buying pre-shredded carrots from the store.
Toast nuts in bulk: Toast sliced almonds and sunflower seeds in larger batches and store them for future use.
Quick dressing mix: Combine olive oil, apple cider vinegar, honey, and soy sauce in a jar and shake well for a fast dressing.
Crush noodles in package: Crush the ramen noodles while still in the package to save cleanup time.
Broccoli and Ramen Noodle Salad
Ingredients
Salad Ingredients
- 2 cups Broccoli florets chopped
- 1 package Ramen noodles crushed, discard seasoning packet
- 1 cup Carrots shredded
- ½ cup Green onions sliced
- ½ cup Sunflower seeds
- ½ cup Sliced almonds toasted
Dressing Ingredients
- ½ cup Olive oil
- ¼ cup Apple cider vinegar
- ¼ cup Honey
- 1 tablespoon Soy sauce
Instructions
- 1. In a large mixing bowl, combine broccoli, crushed ramen noodles, carrots, green onions, sunflower seeds, and almonds.
- 2. In a separate bowl, whisk together olive oil, apple cider vinegar, honey, and soy sauce.
- 3. Pour the dressing over the salad and toss to combine.
- 4. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Nutritional Value
Keywords
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