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Crunchy Broccoli Salad is the perfect dish to take to your next potluck dinner or family gathering. It’s easy, full of flavor, and people devour it. Broccoli, Carrots, Radishes, Golden Raisins, Sunflower Seeds, and the main attraction–Ramen Noodles, all mixed together in a slightly sweet and savory vinaigrette dressing.
The first time I tried this salad was years ago when my Aunt Ruth shared it at a church potluck dinner.
Of course, I had to get her recipe, and it’s so easy. You may opt to purchase the broccoli slaw in a salad mix at the store, or you can make your own by grating the stalks from fresh broccoli–which is the method I prefer in order to get those lovely broccoli florets.
Browse Salads or Broccoli Recipes Here. See more Potluck Ideas Here.
Of course, our daughters think the best part is the ramen noodles! That’s where the crunch comes from–all those little noodles broken up into tiny pieces. You may opt to throw away the little flavor packet (or save it for another use later), but I like to include it in the vinaigrette dressing to give the salad a bonus savory flavor.
Instructions For This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
I like to grate the broccoli, carrot, and radishes using my food processor, but feel free to use a handheld grater if you prefer. When preparing the broccoli, I first grate the stalks, and then finish by coarsely chopping the florets, but not too much, as I like to see the tiny head pieces in the salad.
Place the ramen noodles in a quart bag and crush the noodles into small pieces using a rolling pin. This might be the most fun aspect of this recipe. Set aside until the end of this recipe.
If you need a time-saving step for this recipe, you may purchase broccoli slaw at the store instead of grating the broccoli. Sometimes the slaw already has carrots and radishes in it (or even red cabbage.) However, I prefer using the crown of broccoli for visual effect. See the photo above for a salad using broccoli slaw.
If desired, you may also chop the raisins. I offer this step as our middle daughter has an aversion to whole plump raisins and chopping them seems to help. Of course, this step is optional.
Make the Vinaigrette
In a medium bowl or glass measuring cup, prepare the vinaigrette for the salad. Combine the apple cider vinegar, granulated sugar, and vegetable oil. If desired, add in the ramen seasoning packet, for added savory flavor. Whisk until the sugar is dissolved.
Assemble the Salad
Now it’s time to assemble the salad. In a large bowl, mix together the grated broccoli, carrots, and radishes. Add to this the golden raisins, sunflower seeds, and crushed ramen noodles.
Be sure to reserve 2 tablespoons of the noodles to add right before serving.
Pour the vinaigrette dressing over the slaw mixture. Lightly toss to combine. Cover and refrigerate the salad for at least 30 minutes before serving. When ready to serve, mix in the remaining noodles to give the salad a fresh crunchy texture.
Transfer the salad to a pretty serving bowl. Serve with your favorite picnic or barbecue foods such as Grilled Pork Loin Chops, Cajun Shrimp, BBQ Baby Back Ribs, or even Beef Brisket.
This recipe will serve 8-10 people and is best eaten the day it is prepared. Refrigerate leftovers in a covered container for up to 3 days. I hope you will enjoy this salad as much as we do. Go ahead and add it to your summer recipes!
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Crunchy Broccoli Salad
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Ingredients
- 15 oz. broccoli crown (grated)
- 1 large carrot (peeled and grated)
- 4 medium radishes (grated)
- 1/2 cup golden raisins
- 1/2 cup sunflower seeds
- 3 oz. chicken flavored Ramen noodles (with flavor packet)
Vinaigrette Dressing
- 1/2 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Grate the broccoli, peeled carrot, and radishes using a food processor or handheld grater. (I like to grate the stalks, and then finish by coarsely chopping the florets, but not too much, as I like to see the tiny head pieces in the salad.)
- Place the ramen noodles in a quart bag and crush the noodles into small pieces using a rolling pin.
- Chop the raisins, if desired.
Make the Vinaigrette Dressing
- In a medium bowl or glass measuring cup, combine the apple cider vinegar, granulated sugar, and vegetable oil. If desired, add in the ramen seasoning packet, for added savory flavor. Whisk until the sugar is dissolved.
Assemble the Salad
- In a large bowl, mix together the grated broccoli, carrots, radishes, golden raisins, sunflower seeds, and crushed noodles. (Reserve 2 tablespoons for tossing into the salad before serving.)
- Pour dressing over the slaw mixture. Lightly toss to combine. Cover and refrigerate for at least 30 minutes before serving. When ready to serve, mix in the remaining noodles to give the salad a fresh crunchy texture. Serves 8-10.
I hope you will enjoy this recipe as much as our family does!