Name: Broccoli Slaw with Ramen
Prep time: 5 min
Total time: 5 min
Ingredients: 1 (10oz) bag of broccoli slaw; 1 cup thinly sliced carrots; 1 cup thinly sliced red peppers; 1/2 cup green onions, sliced; 1 can great northern beans (drained and rinsed); 2 cups cooked chicken, diced; 1 or 2 packages of crumbled ramen noodles (discard seasoning package); 1/3 cup avocado oil; 1/4 cup rice vinegar; 2 cloves garlic, minced; 2 Tbsp soy sauce; 1-2 Tbsp honey or maple syrup (to taste); pinch of salt and pepper to taste; optional for dressing – squeeze of lime juice or fresh ginger or sriracha for spice; chopped peanuts or slivered almonds to garnish

This Broccoli Slaw with Ramen recipe is perfect for summer. It’s packed with vegetables and protein and the simple dressing is full of flavor. Perfect for food prep and tastes great as leftovers.

Hi friends!

So excited to share this Broccoli Slaw with Ramen salad with you guys! This is a twist on a salad my mom made all the time growing up. It brings back memories of summer and when I made it for the first time in a while last week, I knew immediately I would need to remake it to share with all of you.

It’s perfect for making ahead of time because it just gets better as it sits in the fridge. It’s also a great way to repurpose leftover chicken!

I use broccoli slaw as the base because we always have it on hand but last week I actually made it with a bagged salad mix of kale and cabbage and it turned out great that way as well. I make mine with a mix of chicken and white beans but you could easily make it vegetarian with just beans. Chickpeas would also be great!

Broccoli Slaw with Ramen

Here’s how you make it:

Broccoli Slaw with Ramen

★★★★★

5 from 1 reviews

This Broccoli Slaw with Ramen recipe is perfect for summer. It’s packed with vegetables and protein and the simple dressing is full of flavor. Perfect for food prep and tastes great as leftovers.

Author: Lindsay
Prep Time: 5 min
Total Time: 5 min
Yield: serves 4-6 1x

Scale

Ingredients

1 (10oz) bag of broccoli slaw
1 cup thinly sliced carrots
1 cup thinly sliced red peppers
1/2 cup green onions, sliced
1 can great northern beans (drained and rinsed)
2 cups cooked chicken, diced
1 or 2 packages of crumbled ramen noodles (discard seasoning package)
1/3 cup avocado oil
1/4 cup rice vinegar
2 cloves garlic, minced
2 Tbsp soy sauce
1–2 Tbsp honey or maple syrup (to taste)
pinch of salt and pepper to taste

optional for dressing – squeeze of lime juice or fresh ginger or sriracha for spice
chopped peanuts or slivered almonds to garnish

Instructions

In a large bowl, combine broccoli slaw, carrots, peppers, green onions, beans, chicken, crumbled ramen noodles and stir to combine.
In a small bowl or jar, combine oil, vinegar, soy sauce, garlic and 1 Tbsp honey. Shake or whisk vigorously and taste. Add more honey if needed for a sweeter dressing and any extras like ginger,lime or sriracha.
Pour dressing over salad and mix until everything is well coated. If you don’t like lots of dressing, start with 3/4 of the dressing, stir and add more if needed.
Refrigerate at least 1 hour before serving. Top with chopped nuts just before serving.

Notes

Use one or two packages of ramen noodles depending on how many noodles you want. I usually use one package and then half of another.
If you don’t have broccoli slaw you can sub a mix of kale and shredded cabbage.
If you don’t have white beans, sub cannellini beans or chickpeas.

This is a must-try recipe, my friends! Hands-on prep time is about 5 minutes and it tastes great all week.