Crunchy Asian Broccoli Coleslaw

15 9 servings, 1 cup (250 mL) each
Recipe By
(37) 33 Reviews
Prep Time
Total Time

9 servings, 1 cup (250 mL) each

Ramen noodles and toasted almonds give this crowd-pleasing salad great crunch and flavour.

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What You Need

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Make It

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  • Mix dressing and Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
  • Break apart Noodles; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
  • Add dressing mixture; toss to coat.

Make Ahead

Dressing mixture can be prepared ahead of time. Refrigerate up to 24 hours. Noodles can also be crumbled the day before; place in resealable plastic bag along with the sunflower kernels and nuts. Seal bag and store at room temperature until ready to assemble salad.


  • 9 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 9 servings, 1 cup (250 mL) each
Calories 220
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 380mg
Carbohydrate 23g
Dietary fibre 4g
Sugars 4g
Protein 7g
Vitamin A 25 %DV
Vitamin C 150 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • LadyCook |

    Could someone please tell me if I have to cook the ramen noodles first. Thank You. Sounds very good!

  • KBECKER18 |

    I had high hopes for this salad, but my husband and I did not like it at all and I threw out the recipe.

  • caracurtis |

    This is my old standby recipe when I need to bring a salad somewhere, or for a potluck/buffet contribution. I use an Asian dressing vs. the Italian, and limit the amount of the soup seasoning to cut back on the sodium. Always popular and I'll continue to use it.