Total Time
Prep 5 mins
Cook 5 mins

This recipe originally called for regular prepacked coleslaw, but I really like broccoli, so I adapted it. It also called for 2 packages of noodles (any flavor), but I wanted something more veggie-intensive. And, it used 3/4 cup of oil and real sugar each, which I found to be overpowering and too oily. You may use any flavor ramen noodle you like (though probably not creamy varieties). This makes a nice, light salad that is great for picnics.

Ingredients Nutrition


  1. Toss vegetables, peanuts and sunflower seeds.
  2. Combine dressing ingredients in a jar and shake until combined.
  3. Cook and drain the ramen noodles, then run under cold water to cool.
  4. Add noodles to salad mix, then add dressing. Toss all and allow to rest in the refrigerator for one hour or more. Flavor gets even better with time!

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