Broccoli Salad

by Marsie

Simple, but delicious, this recipe for broccoli salad is always a crowd pleaser! Which is why I have brought it to a variety of events. It is perfect to make because I often have a majority of the ingredients in my pantry, can make it the night before, and it is fairly inexpensive.

The original recipe I learned from my mom, who also used this recipe for a variety of events. We both almost always double the recipe below, because it is eaten so quickly!

The recipe takes broccoli coleslaw, cider vinegar, oil, sugar, peanuts and sunflower seeds (optional) and pairs it with ramen for a sweet and twangy salad. For the first 16 years of my life, I did not realize ramen could be consumed in soup form. Ramen meant broccoli or cabbage salad.

The recipe below is shown as my mom taught me, with my personal adaptations in parentheses. I hope you enjoy it as well as I do!

Broccoli Salad

  • 1 (16 oz) package of broccoli coleslaw (I can only find 12 oz packages, I use 1.5 packages for one recipe, 3 for the doubled recipe)
  • 2 (3 oz) packages of chicken flavored ramen noodles
  • 1 bunch of green onions, chopped
  • 1 cup unsalted peanuts (optional, I have too many friends with peanut allergies)
  • 1 cup sunflower seeds (optional)
  • 1/2 cup white sugar (I use between 1/4 cup-1/2 cup by taste)
  • 1/4 cup vegetable oil (canola or coconut oil works as a substitute, I use less: 0-1/4 cup)
  • 1/3 cup cider vinegar (I use 1/3-1/2 cup cider vinegar)

In a large salad bowl, combine the slaw, broken noodles, and green onions.

Whisk together the sugar, oil, vinegar, and ramen seasoning packets. Pour over salad to evenly coat.

Refrigerate until chilled. Optional, top with peanuts and sunflower seeds before serving.