Rating: 4.68 stars
101 Ratings
  • 5 star values: 74
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is a wonderful and crunchy cabbage salad with great texture and color. You can vary the flavor a little by using beef flavored ramen, if you like.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
20 mins
total:
45 mins
Servings:
5
Yield:
4 to 6 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.

    Advertisement
  • In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.

  • Sprinkle with almonds and sesame seeds before serving.

Nutrition Facts

481 calories; protein 9.6g; carbohydrates 28.9g; fat 37.4g; sodium 471.6mg. Full Nutrition
Advertisement

Reviews (75)

Most helpful positive review

Rating: 5 stars
01/25/2004
Easy to make, very tasty. I enjoy the varied textures and flavors. My two cents: add shredded carrots if the broccoli coleslaw mix is stingy with them; increase red wine vinegar 1-2T and decrease oil to 1/3 C if you like a little more zing and a little less fat; try sunflower seeds. Read More
(95)

Most helpful critical review

Rating: 3 stars
01/25/2004
This salad was not outstanding or even great. It was okay and I would not do it again. Read More
(6)
101 Ratings
  • 5 star values: 74
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2004
Easy to make, very tasty. I enjoy the varied textures and flavors. My two cents: add shredded carrots if the broccoli coleslaw mix is stingy with them; increase red wine vinegar 1-2T and decrease oil to 1/3 C if you like a little more zing and a little less fat; try sunflower seeds. Read More
(95)
Rating: 4 stars
01/25/2004
Great salad, Alexandria! I have made it a number of times for ladies luncheons and church functions. To vary the flavor, I sometimes omit the red wine vinegar and use 1 1/2T rice vinegar and 1/2t sesame oil. This give the salad a more Oriental taste. Caution when using the sesame oil, a little goes a very long way. Very potent taste! Read More
(46)
Rating: 5 stars
01/25/2004
I think I will use less oil next time. It was a little too greasy for my taste. But the flavor was excellent. Read More
(37)
Advertisement
Rating: 5 stars
01/25/2004
Ooohhh Man this salad is awesome!! I could eat this salad alone as a meal. You'd never realize you were eating something so healthy either! The flavor and textures are fabulous! I know I will be making this one over and over! Thanks for sharing it! Read More
(19)
Rating: 5 stars
01/22/2003
Excellent. I toasted the sesame seeds and almonds in the oven for a few minutes to give it an added crunchy taste. Read More
(18)
Rating: 5 stars
01/25/2004
I have made this many times and sometimes add cut-up breaded chicken patties to make this as good as the Oriental Chicken Salad served in popular restaurants. We love it! Read More
(17)
Advertisement
Rating: 4 stars
10/01/2011
I saved a similar salad from another site 10 years ago. I call it 'BROCCOLI SLAW, RAMEN' in my recipe file, and have tweaked it somewhat from the original. Differences: DRESSING: I use 'Oriental flavored' Ramen, use only about 1/4 cup oil (don't need more), use rice vinegar instead of red wine, and add a few shakes of cayenne pepper as well as the black pepper and salt. I don't bother heating dressing, either. SALAD: Break up Ramen noodles into small pieces, and saute in a couple of Tbsp. butter with the almonds (2-3 Tbsp.) and sesame seeds (2 Tbsp.) until slightly change color. Set aside. Combine broccoli slaw (my packages seem to come in 12 oz. pkgs, instead of 16 oz.) and dressing at least 15-20 minutes ahead of serving, stirring several times. Just before serving add the sauteed noodles, almonds and sesame seeds to top, don't stir them in completely or they lose their crispness. I love serving this salad with crab cakes, they add a little cachet to the menu, and I've never found anyone who didn't rave about it! Read More
(15)
Rating: 5 stars
01/25/2004
I LOVE serving this with sesame chicken on top--a great main dsh salad! Read More
(12)
Rating: 5 stars
09/13/2002
Excellent recipe and very easy using precut cabbage. I also like to add a little soy sauce and serve it fairly soon so the noodles don't get soggy. Read More
(11)
Rating: 3 stars
01/25/2004
This salad was not outstanding or even great. It was okay and I would not do it again. Read More
(6)