Wonderful salad as a side dish or as a lunch salad.
Love this salad! I halved the amount of dressing and used a bag of brocslaw, and it was plenty for 4 people. I also like to mix everything a few hours ahead except the seeds and noodles, which I add at the last minute so they stay crunchy.
Read Moregood even better with cabbage!i make it for my family and is especially good with grilled chicken
Read MoreLove this salad! I halved the amount of dressing and used a bag of brocslaw, and it was plenty for 4 people. I also like to mix everything a few hours ahead except the seeds and noodles, which I add at the last minute so they stay crunchy.
Great recipe, I'll make it again for sure and I was asked for the recipe. I made for a crowd so I doubled the broccoli (two large banded bunches) but kept the other ingredients the same and it was great. I would definitely reduce the dressing if not making so much. Can't wait to make it again! UPDATE: I make this all the time now and it's always a hit. You have to cut the oil by half and then its perfect. I now use chopped red onion and also add dried cranberrys!
I have made this great salad three times since Xmas. I prefer it made a day ahead. It turns out good if you use the bagged brocslaw as well. Thx for this recipe Jeri.
Very yummy!! Instead of the white vinegar, I used half apple cider vinegar and half white wine vinegar. Also, I used the Oriental flavored ramen noodles. You really could make this a day ahead. That way the ramen noodles would absorb some of the dressing for extra flavor.
I made this last night for dinner and I absolutely loved it! It was definately a nice change from steamed broccoli. I did think it was kind of oily, next time I will reduce the dressing ingredients in half and add more broccoli. The texture was great the broccoli had a nice crunch to it but was not as tough as regular raw broccoli. At first I just thought it was an ok salad, but as the night progressed I had to keep going back to eat more, and even today I keep going into the kitchen for a bite here and there. I would recommend this to others. Enjoy!
good even better with cabbage!i make it for my family and is especially good with grilled chicken
I almost left out the sunflower seeds - boy would that have been a mistake, they make the salad! Only change was to use apple cider vinegar. Wonderful!
My husband and I absolutely loved this salad. Yes, it was just as good the next day. My kids are not fond of sweet salad dressings so they were not big fans. All that to say, I don't care! I'd make it again and again and can't wait until I have to bring a salad dish to the next family gathering. Thanks for a GREAT recipe.
This was excellent! I halved the oil as per other reviews and thought it was perfect. I added a little shredded cabbage and some red onion and it was heavenly. I made it to go with egg rolls and a sesame baked chicken and I thought it was the best thing on the plate! I barely touched the rest of my meal. The next day I tossed in the leftover chicken and it was even better!
I've got a recipe simliar to this one but it calls for 1/4 cup oil, 4 Tbsp. sugar, 4 Tbsp. apple cider vinegar, 1/4 tsp. pepper, 1/4 tsp. salt and the flavor packet. I can't image using one cup of oil! I also use a 16 oz. package of broccoli slaw mix, sometimes it's packaged as broccoli coleslaw. I also add 1/2 cup slivered almonds, 4 Tsps. sunflower seeds and 4 green onions chopped. Made this way it is VERY GOOD!!
I thought I'd try this recipe because it was very similar to oriental coleslaw made with cabbage, which I just love. My husband, however hates cabbage. This broccoli version was delicious. I used one large bunch of green onions. Quick and easy to make, and looked very colourful on the table. I will be making this recipe again!
I use the full head of broccoli in this, but I also used the stems. I cut away the flesh material on the outside of the broccoli stem and in the center it is soft and great for dicing up and throwing into the salad. Also, I cut my carrots into thinly sliced circles because I wanted to give the appearance of using more vegetables. I chilled the dressing first and then added the vegetables. Also, I don't use all of the noodles from the Ramen, I think it makes it too crunchy and then when the dressing soaks in, too soft.
The dressing was great, but it made too much. I put about half of it in a jar to be used for future salads.
Excellent! One of our favorite dishes at the Tokyo American Club is their Chinese chicken salad, and I have just found my own version, sans chicken! I did make a few changes however: 1. I cut down the dressing in half (one whole cup of olive oil just seemed too much) 2. I didn't realize the chicken noodle I bought was pre-flavored, so no spice packet. So I improvised and threw in some Japanese togarashi, some white pepper, some hondashi granules and some rotissarie chicken spice. It was perfect! 3. I also marinated the salad ingredients in the dressing for one hour before topping with noodle and sunflower seeds.
Addictive! I used the oriental-style ramen and added diced red pepper for color as well as 2 TBSP tamari sauce, 2 TBSP minced garlic, 1/2 tsp ground ginger and red pepper flakes to taste. The people I'm serving it to are big on lots of flavor and it surely won't disappoint!
This was the biggest hit at my dinner party. Easy to make and totally yummy. I used the oriental flavor package instead of the chicken so vegetarians could eat this too. Will make this again!
Fabulous salad! I used only a 1/2 cup of oil and added thinly sliced red cabbage. Not only did it tast amazing, it looked beautiful. I was hoping to try the leftovers the next day... but there weren't any!
I made this for a big family dinner, and everyone, EVERYONE asked for the recipe. This was a great dish, I used only one bunch of green onions as it seemed like it would overpower the dish, and I used teriyaki chicken ramen noodles, and it was perfect. Seems like it could be very versatile, I will try red cabbage in it, maybe chicken and raisins along with the seeds, maybe almonds instead of sunflower seeds, although the sunflower seeds were great.
This is so tasty and easy. I had never had it before, but my Midwestern BF had, and he loved it. I've made it a couple of times now, and as odd as it sounds to use raw ramen, it's delicious! I like to use apple cider vinegar instead of regular white vinegar. It does make about 2 times too much dressing, so you could double your produce, or just halve the dressing ingredients and be fine. It keeps well in the fridge if you make too much and you can use it on other salads or veggies.
YUM YUM YUM! I brought this dish in for our potluck today and I have heard nothing but wonderful comments about it from my coworkers. Like the previous reviewers, I bought the bagged, shredded broccoli. This is so simple and easy to make!
I was pretty dubious about making this salad and ended up really impressed! I love cooked broccoli but never liked it raw, until this salad came along. The flavors and textures of the ingredients all go together really well for a light, tangy dish that is delightfully healthy. It's my new go-to salad.
Made this broccoli slaw this past Memorial Day and absolutely loved it, as did my family and guests. I did add a pinch of powdered ginger and a splash of sesame oil to the dressing to give it a more Asian flavor, and I added a pack of shredded cabbage & carrots to increase the amount. I will definitely make this again, thank you!!!
The family really liked this recipe. I did half the oil and I am glad I did because it was plenty oily enough. The ramen noodles and sunflower seeds gave it is a great crunch that everyone loved. It was a tasty way to get broccoli into a meal.
I blanched the broccoli for 30 seconds, then shocked the broccoli in running cold water before cutting up. Also, used 1/2 the oil. I was asked for the recipe.
This is a terrific salad that my husband and I both love. I do find a cup of oil to be a bit much though, and usually only use about half the oil called for. Other than that - fantastic!
I love this and make it all the time. I hate broccoli and this is the only way that I can eat it. I love it this way! I use the shredded broccoli in the bag. The bag that I buy already has shredded carrots in it. When I take this to work I keep the dressing separate and mix right before serving. By the way, I use either chicken, veggie or oriental ramen noodles, just whatever I have on hand. This is very yummy, thanks for sharing!
Great, simple recipe. I've also used brocslaw, or just green and purple cabbage instead of broccoli. Chicken bouillon works also if you don't have a packet or ramen handy.
I took it to a family dinner and everyone loved it! It's easy and delicious. I nice twist on the Oriental Slaw recipe.
Excellent! Don't forget the sunflower seeds and the ramen... they really make the recipe.
Found it quite oily even after reducing the olive oil to 3/4 cup. Despite this the people who ate it at the potluck loved it. I would recomment 1/2 cup and not adding noodles and seeds until right before serving. People liked the cruncy noodles
Very good. I used pre-packed broccoli slaw in the produce dept. Broccoli,carrots,red cabbage. I also used sunflower seeds and slivered almonds. Let sit overnight as this dish taste better every day that it sits. YUM
This got me to eat broccoli!! I read some reviews and went with less oil, but didn't change anything else and it was delicious!! Thanks for the great idea.
I'm voting with the majority here!! Great flavor combination along with crunch. Used just a little red onion (1/4 cup) chopped very fine, and added just a dash of garlic salt. Both DH and I liked it very much and will be repeated often. Thanks for the post, Jeri!
I used half the sugar because I added sweetened dried cranberries. We thought this gave the broccoli a fantastic flavor but to be fair we're biased as we love this kind of salad when it's made with cabbage, too. I added some shredded cabbage, snow peas, and more scallions also just to fluff it up a little. Thanks for sharing!
wonderful. i always use my coworkers as my recipe guinea pigs and they LOVED it. I did reduce the oil to half. just as tasty and better for you, i also only had cider vinegar at home and did not seem to make a difference. my husband who does not really like broccolli even liked this!!
This was really good, but like many others reduced oil by half. To low carb it I used xylitol or sucralose instead of sugar, and I left out the noodles and added slivered almonds as well as the sunflower seeds (roast them both first, so much more flavour and crunchy...I just do it on low in a non stick pan on the stove). To flavour the dressing I added a bit of veggie or chicken broth powder, and some garlic/herb seasoning. I have also added cabbage; very tasty, a keeper!
Excellent recipe! In defense of those that review but change the recipe - I only made minor changes because I didn't have some of the ingredients, and didn't want to drive to the store to get them. I used red onion instead of green (because I didn't have green), but followed the recipe other than that. I didn't mix it all together, but kept the broccoli mixture, ramen and seeds, and dressing separate and mixed at the last minute. My broccoli was from our garden, but was starting to flower, and this still tasted amazing. Thanks Jeri!!!!
These recipes are great, I usually use a version of this but with cabbage. Also I added sliced almounds and sliced black olives. Turned out great, will use a little less sugar next time was a little sweet for me but was great non-the less. I did use two heads of broccoli and only used the florets and very little stems.
I did not bring any of it back home from the Pic-Nic so my taste buds were correct. I used some broccoli coleslaw mix. Actually one bag of it.
I cannot believe how delicious this was. I used cider vinegar because of preference and Splenda. I mixed it all together and let it sit in the fridge for a few hours and sprinkled sunflower seeds and peanuts on top prior to serving. Will definitely make again and again. Thanks for the recipe.
This was really good!! I recommend this recipe for everyone to try. It is very similar to the recipe with cabbage. The broccoli is a nice change of pace. Try it!!!! You won't be disappointed!!!!!!!
only need to use 1/2 of the dressing - too oily if you use it all
Change someone's mind about broccoli! That is how good this recipe is. 1 cup of oil is too much; I used 1/2 cup and it seemed perfect. And you can easily alter the vegetable/dressing ratio to any liking.
I lied to my kids and told them it cucumber instead of brocolli. They loved it. It's sweet, tangy with a slight crunch that is truly unique. Will make again. My husband took the leftovers for lunch the following day and said it tasted even better.
Too much oil. Next time, if I'll make this again, I will cut the olive oil to half otherwis this salad is tasty.
This was really good. However, I soaked the noodles for 15 minutes in warm water, drained, and then added to coleslaw, as I don't like crunchy noodles.
This was pretty good I think I am used to cabbage coleslaw though, but this was a nice change. I didn't follow recipe exactly.... I left the oil out and used mayo instead to have a creamier slaw. I used 1 tablespoon apple cid. vin. and a bag of broccoli coleslaw and 1/2 a red onion. I didn't have the ramen noodles or the sunflower seeds so I left those out as well. Thanks for the starter brocslaw recipe!
I have made this salad for a couple of years. I use the packaged broccoli cold slaw mix and unsalted peanuts in addition to this recipe. I also use less sugar and oil in the dressing. It has become a family favorite.
I was surprised to not like this recipe after reading so many good reviews. I thought the dressing was way too strong. My husband thought it was okay. I won't make it again, though.
I brought this to our block party and it was great. Great salad for a summer day because there's no mayo or sour cream, so no worries about leaving it out.
Delicious! Perfect for a summer side dish. I cut the oil and seeds in half to reduce fat and calories and it was still fantastic
We are trying to eat healthier. This was a great recipe. I added a little more sugar because my family and I like it a little sweeter.
I loved this dish. My husband loved it. Even my 13 year old son who is not fond of broccoli loved it, and begged me to make it again. I've made the other broccoli salad with the mayo, sugar, raisins, etc., but it didn't get raves. I did substitute chopped pecans for the sunflower seeds. I was stunned by my family's reaction. They hardly ever get excited by a salad or vegetable dish. Try it!
I made this with fresh brocoli after steaming with chedder cheese, it came out muchy and gross!
This was very good it was a nice refreshing summer salad. I took it to a work potluck and recieved many compliments even from people that are not crazy about broccoli.
Yummy! I made this minus the onions (the hubby hates raw onions), and kind of improvised on the amount of broccoli (got it from the farmers' market, so I had to guess at the amount for a "large" bunch), and I used baby carrots shredded in the FP (had to use them up), and I used one of those packets of almonds you find in the salad section, cause I didn't have sunflower seeds. I also nuked the broccoli very briefly and shocked it to take a little of the raw crunch out of it, especially since I used thin slices of the stalk. I did make the dressing to the letter, and since so many reviews wrote of how it was a bit much, I put it in a shaker carafe so I could control the amount for each portion. That was a good idea, since the dressing came out delish!!! It works great on this salad, but will work on any green salad, I think. I love a good broccoli salad, so I'll make this again in the warmer months, but that dressing recipe will be a regular in the rotation year round. It'll be great to have an alternative to the "make it out of the packet" stuff.
every time i bring this somewhere, people are sceptical, but end up asking for the recipe! i usually cut down the oil and use whatever flavoured ramen. definitely give this a try, you won't be disappointed!
I've made this but subbed the fresh broccoli for a bag broccoli slaw you can get from the grocery that has carrots and purple cabbage in it - very good!
The dressing was very light and refreshing. I added cucumber to dish it was really good with the ramen noodles and sunflower seeds gave it some extra crunch. I will make this again.
Yum this was so tasty! I added 1/2 rice vinegar and 1/2 white vinegar...to give it that light tangy flavor. The whole family ate their broccoli!
This was a hit at my girls night!! I use Splenda as a substitute for sugar and no one could tell:)
Enjoyed this recipe a lot! Makes for a hearty salad. I made it for a work Thanksgiving Pot Luck. Many of my co-workers asked for the recipe! ;-) I was flattered. I also added red onion, Craisins and used half the oil.
Wow!!! This was delicious, even better than I thought it was going to be. I did cut the broccoil in half and added about 1 1/2 cups of shredded cabbage. Everyone loved it. Even better the next day. This may become my dish of choice to bring to potlucks.
Great combination of flavors! I omitted the ramen noodles and seasoned with salt and pepper. Substituted the sunflower seeds with cashews and substituted the green onions with red onions. Delicious!
This was very good! My 6-year-old daughter had 2 helpings. I will definitely make this again!
This can be oil-y. I use four 12 oz. bags of pre-cut broccoli slaw, 1 cup oil, 1 cup vinegar, and 1 cup sugar. I put the ramen in with the salad to soak up some flavor, but put the seeds on at the last minute. This amount feeds a picnic of 12 with enough leftover to ravage for the lunch right out of the bowl the next day.
i guess i'm going against the grain with this one, but it had a strange taste to me. it was probably just that the oil solidifies and that was strange. too much oil, too. i didnt add all the dressing, and it's a good thing. thanks for the try, though!!
Very good..only used half the dressing called for and sweet onions because I did not have any green onions. Still tasted great.
The dressing for this recipe is awesome! I like to add bacon to this salad and usually leave out the carrots. I have used less sugar and it is still great.
I made this recipe for labor day. I left out the sunflower seeds and also used apple cider vinegar as someone suggested. OH AND.....I made twice the amount of broccoli, only used 3 "stems" of green onion instead of 2 bunches but the same amount of vinaigrette. Everyone LOVED it! The ramen noodles weren't crunchy at all.I thought it was a little too sweet...that may have been the apple cider though. My husband said he thinks the sweetness offset the raw broccoli harsh taste. everyone asked for the recipe!
I made this a lot over the years. I have had times when I can't find the sunflower seeds, it is still good without them- but better with them.
It was great, didn't have sunflower seeds so added slivered almonds instead. Also added 1/2 c. of chopped zucchini. Will definitely make again.
This is wonderful and very pretty! The only change that I think is crucial is to allow the broccoli to marinate in the dressing for several hours or overnight, then add everything else 10 minutes before serving. It is much better this way- although excellent as written too!
Mmmm, loved this! I cut the dressing in half and served it as individual salads so they would not get soggy. So good!
This recipe is WONDERFUL!! My husband who NEVER goes for seconds on salad did on this one!! THIS IS A KEEPER!!!
I made this recipe when company showed up at the last minute and I needed to scrape something together. Luckily I had everything on hand except the sunflower seeds, so I substituted with pine nuts. It was a HUGE hit. The seasoning mix was perfect--just enough brininess to offset the sweetness from the sugar. The textures from the grated carrots, celery, nuts, and noodles were great, as well. The nuts and celery were crunchy while the liquid gave the noodles and carrots just enough softness to provide some contrast. We served it with grilled salmon (marinated in a sweet Asian marinade) and the flavors complimented each other well. I will definitely make this dish again and recommend it as an easy veggie side that is different from the norm. Give it a shot, you won't be disappointed!
Very tasty. I read the reviews before trying new recipes. As suggested, I used 1\2 C olive oil and a 50/50 mix of apple cider and white wine vinegars. Salt, pepper & delicious.
Tastes so much better after it mellows for a day or so. I sort of followed the recipe as written, although followed others suggestions of using 1/2 white vinegar and 1/2 apple cider vinegar. I also used 1/2 green onions and 1/2 red onions, and threw in a bunch of slivered almonds for crunch. I only had oriental ramen (instead of chicken ramen) and it tasted great! I also chopped up the broccoli stems, in addition to the florets. The stems added extra crunch, while the florets make it seem like a salad. Overall, am amazing mixture that I'm sure to make again and again. It's a great way to incorporate extra vegetables.
So easy! The opnly thing I changed was to use half the oil, per previous reviews. I brought it to a Memorial Day get-together, and everyone wanted the recipe.
Good recipe, will add it to my list of keepers. I agree this recipe needs to sit for a couple of hours.
Excellent! Next time I'll decrease the oil, I think two single geen onions is enough, two "bunches" would be too much. Tasted better the longer it sat in dressing. Will make many times again.
Wonderful! I put a little less oil in and about 3 heads of broccoli. RRRRReally good! Too bad, the kids wouldn't touch it! (Our gain)
Very similar to Napa cabbage salad, and i was craving it but didnt have the cabbage. This recipe was so good, and very filling. I didnt have any sunflower seeds so i used slivered almonds instead. A definate keeper and a slight variation from a family favourite.
Very good. Turns out using Hot & Spicy flavor ramen is also good. I halved the amount of dressing and still thought it was a bit much.
