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Fresh Broccoli Ramen Noodle Salad Recipe with Easy Tangy Vinegar Dressing

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A fresh, crunchy salad combining broccoli florets, crushed ramen noodles, and a tangy vinegar dressing. Perfect for quick meals, potlucks, and gatherings with a delightful balance of textures and flavors.

Ingredients

Scale
  • 4 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 package uncooked ramen noodles (discard seasoning packet), crushed
  • 1/2 cup sliced almonds, toasted
  • 3–4 green onions, thinly sliced
  • 1 cup shredded carrots
  • 1 small red bell pepper, thinly sliced
  • 1/4 cup sunflower seeds (optional)
  • For the Tangy Vinegar Dressing:
  • 1/4 cup rice vinegar
  • 1/4 cup vegetable oil (light olive oil or avocado oil preferred)
  • 2 tablespoons honey (or maple syrup/agave for vegan option)
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 teaspoon grated fresh ginger (optional)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Rinse and dry about 4 cups of fresh broccoli florets, cutting into bite-sized pieces.
  2. Heat a dry skillet over medium heat. Add 1/2 cup sliced almonds and toast, stirring frequently, until golden and fragrant (about 3-4 minutes). Remove from heat and let cool.
  3. Thinly slice 3-4 green onions, shred 1 cup of carrots, and thinly slice 1 small red bell pepper.
  4. Open 1 package of uncooked ramen noodles (discard seasoning packet). Crush the noodles inside the sealed package or in a bowl using your hands, aiming for medium-sized pieces.
  5. In a small bowl or jar, combine 1/4 cup rice vinegar, 1/4 cup vegetable oil, 2 tablespoons honey, 2 tablespoons soy sauce, 1 teaspoon grated fresh ginger, 1/2 teaspoon garlic powder, and salt and pepper to taste. Whisk or shake vigorously until well combined.
  6. In a large mixing bowl, combine broccoli florets, toasted almonds, green onions, shredded carrots, red bell pepper slices, sunflower seeds (if using), and crushed ramen noodles. Pour the dressing over and toss gently but thoroughly so everything is coated evenly.
  7. Refrigerate the salad for at least 30 minutes to let the dressing soak in and the noodles soften slightly but remain crunchy. Serve cold or at room temperature.

Notes

Crush ramen noodles just before mixing to keep them crunchy. Toast almonds carefully to avoid burning. For gluten-free, substitute ramen noodles with gluten-free crunchy noodles or crushed rice crackers. For vegan, replace honey with maple syrup or agave. Toss salad just before serving for maximum crunch. Store dressing separately if making ahead.

Nutrition

Keywords: broccoli salad, ramen noodle salad, tangy vinegar dressing, quick salad, crunchy salad, potluck recipe, easy salad

Find it online: https://dahliadishes.com/fresh-broccoli-ramen-noodle-salad-recipe-with-easy-tangy-vinegar-dressing/