I reimagined dinner by creating a refreshing ramen noodle salad bursting with vibrant veggies and a tangy dressing. The crisp broccoli, shredded cabbage, and mellow ramen noodles unite into a surprising fusion that piqued my curiosity. Every bite invites you on a culinary adventure full of crunchy delights exceeding expectations.

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I’m excited to share my take on Oriental Ramen Broccoli Coleslaw Recipe. This isn’t your typical cole slaw, its a crunchy unexpected twist on a salad mix that feels a bit like both a coleslaw and a salad pasta.

I started with a package of ramen noodles (remember to discard the flavor packet) then added blueprints of veggies like the broccoli florets, a mix of red and green shredded cabbage, a julienned carrot and thinly sliced red bell pepper. I even tossed in a couple of green onions and a handful of chopped cilantro that give it a fresh punch.

The dressing is a mix of soy sauce, rice vinegar, sesame oil, a splash of honey, minced garlic and freshly grated ginger, seasoned well with salt and pepper. Even a sprinkle of sesame seeds on top makes a difference Its a crunchy, colorful summer dish and perfect if you love a little twist on a barbecue classic.

Why I Like this Recipe

I love this recipe because it’s super quick and easy to throw together when i’m in a rush, and it’s a healthy mix of veggies and noodles that keeps me full without feeling weighed down. I also really dig the crunch and brightness of the different vegetables; every bite always surprises me with a new texture and flavor. Plus, I like how the sweet and savory dressing ties everything together perfectly, making it taste way more complex than you’d expect from such a simple dish. Lastly, using ramen noodles instead of your typical noodles adds a fun twist that makes this recipe feel fresh and innovative every time i make it.

Ingredients

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Ramen noodles create a light, crispy base, offering comforting carbohydrates.
Broccoli is nutrient-dense, rich in fiber and vitamins, lending crunch and brightness.
Cabbage adds crunch and dietary fiber with a mild, refreshing taste.
Carrots provide sweetness and a dose of vitamins, lending color and crunch.
Red bell peppers add tanginess, vitamin C, and bold color to the mix.
Soy sauce lends umami depth with saltiness, balancing natural vegetable flavors.
Freshly grated ginger adds a zesty, aromatic kick and promotes digestion.
Green onions introduce mild sharpness and fresh color, perfect for a lively garnish.
Cilantro offers bright, herbal notes that finish off the dish with flair.

Ingredient Quantities

1 package (3 oz) ramen noodles (discard the flavor packet)

2 cups broccoli florets (cut into bite sized pieces)

1 cup shredded cabbage (a mix of red and green works best)

1 medium carrot, julienned or grated

1 red bell pepper, thinly sliced

2 green onions, sliced

1/4 cup chopped cilantro

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp honey or sugar

1 clove garlic, minced

1 tsp freshly grated ginger

Salt and pepper to taste

1 tsp sesame seeds (optional garnish)

How to Make this

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1. Start by cooking the ramen noodles in a large pot of boiling water for about 2 minutes until they’re just tender, then drain them and discard the flavor packet.

2. Meanwhile, prep your veggies by chopping 2 cups of broccoli florets into bite sized pieces, shredding 1 cup of cabbage, julienning or grating 1 medium carrot, slicing 1 red bell pepper thinly and slicing 2 green onions.

3. Put your chopped cabbage, carrot, red bell pepper, and green onions into a big bowl then mix in the broccoli and 1/4 cup chopped cilantro.

4. In a smaller bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey (or sugar), 1 minced garlic clove, and 1 tsp freshly grated ginger. Add salt and pepper to taste.

5. Pour the dressing over the veggies and toss them well until every piece is coated.

6. Add the cooked ramen noodles to the bowl and gently mix everything together so the noodles don’t break too much.

7. Let the coleslaw sit for about 5 minutes so the flavors really get to know each other.

8. Give it a quick taste and adjust the salt, pepper, or any other seasoning if needed.

9. If you like, sprinkle 1 tsp sesame seeds on top for an extra crunch before serving. Enjoy your Oriental Ramen Broccoli Coleslaw!

Equipment Needed

1. Large pot for boiling the ramen noodles
2. Colander for draining noodles
3. Cutting board
4. Chef knife for chopping veggies
5. Big mixing bowl for tossing the veggies and noodles together
6. Smaller bowl for whisking the dressing
7. Whisk or fork for mixing the dressing
8. Measuring spoons and cups for accurate seasoning amounts

FAQ

How do i make sure the noodles don't get too soft?

Cook the ramen noodles for about 2 minutes in boiling water and then rinse them under cold water immediately so they keep a bit of crunch.

Can i swap the sesame oil if i dont have any?

Yes, you can use olive oil but it will change the taste a bit so its your call if you want a different flavor profile.

What if i want to add some protein like chicken or tofu?

You can definitely add extra protein like grilled chicken or tofu; just make sure they are cooked properly and then mix them in at the end.

Can i make this dish ahead of time?

Sure, you can chop all the veggies in advance but toss them with the dressing right before serving cause otherwise the textures might get too soggy.

Is there a way to store leftovers safely?

Yes, store any leftovers in an airtight container in the fridge for up to 2 days but remember the crunch might not be as good when reheated.

Oriental Ramen Broccoli Coleslaw Recipe Substitutions and Variations

Instead of broccoli florets you can use cauliflower florets. They have a similar crunch and absorb flavors nicely.
If you’re out of soy sauce, tamari works pretty good too. You could also try coconut aminos for a touch sweeter vibe.
Rice vinegar can sometimes be swapped with apple cider vinegar if you want a little extra tang.
Sesame oil can be a bit pricey. Toasted peanut oil is a decent alternative that still gives you that nutty hint.
If you dont have shredded cabbage you can mix in some kale or spinach. Just massage the kale a bit so it softens up.

Pro Tips

1. Try not to overcook the noodles – they’re best when they’re just tender instead of mushy so they still have a good bite.
2. Make sure you really mix the dressing into the veggies; sometimes it gets left clumpy in one spot and that ruins the flavor balance a bit.
3. Let your coleslaw chill for a few minutes after mixing – trust me, giving all the ingredients time to marinate makes the dish way tastier.
4. When you’re chopping up the veggies, use a sharp knife to keep your pieces even – it might seem small but it makes the meal look and taste more consistent.