Crunchy Ramen-Broccoli Slaw

Recipe from J-Jaye Shackelford Hurley

Adapted by Margaux Laskey

Updated June 29, 2026

  • A vibrant salad in a wooden bowl, mixed with green broccoli, shredded purple cabbage, orange carrots, seeds and nuts.
    Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
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Ready In
20 min
Rating
5(153)
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With sterling silver platters piled high with sliders, professionally decorated pop-up tents and students wearing not hoodies or jeans, but dresses and sport coats, tailgating at the University of Mississippi looks a little different than in the rest of the country. J-Jaye Shackelford Hurley has been a regular at the pre-football game festivities in The Grove, a 10-acre lawn dotted with oak, elm and magnolia trees in the center of campus, since she was a freshman in 1992, and she’s been showing up with a big bowl of this broccoli salad almost as long. Chopped broccoli florets, along with julienned broccoli stems, carrots, purple cabbage, red onion, slivered almonds, sunflower seeds and crushed instant ramen noodles, are tossed in a tangy-sweet dressing of apple cider vinegar, sugar and soy sauce. It’s unconventional, to be sure, but a crunchy complement to all of the soft and salty dishes — pulled pork, deviled eggs, Rotel dip and pimento cheese — on the table. The slaw contains no mayo and it keeps for several hours, so it’s perfect for an all-day hang, whether you make it to the game or not.

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Ingredients

Yield:8 servings

For the dressing

  • ¾ cup canola oil, or other neutral vegetable oil

  • ⅓ cup apple cider vinegar

  • ½ cup sugar

  • 1 tablespoon soy sauce, plus more to taste

For the salad

  • 2 heads broccoli (about ¾ pound), florets removed and roughly chopped; stems peeled, julienned and cut into 2-inch pieces (see Tip)

  • 1 medium carrot, peeled, julienned and cut into 2-inch pieces

  • 1 cup shredded purple cabbage, about ¼ pound (optional)

  • ½ large red onion, diced

  • 1 cup slivered almonds (toasted if you feel like it)

  • 1 cup sunflower seeds, roasted and salted

  • 2 packages dried instant ramen noodles

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

37 grams carbs; 535 calories; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 4 grams saturated fat; 41 grams fat; 5 grams fiber; 529 milligrams sodium; 10 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a lidded jar, combine the oil, vinegar, sugar and soy sauce. Shake to combine. Set aside. 

    1. Step 2

      To a large bowl, add the broccoli, carrot, cabbage, red onion, almonds and sunflower seeds. Use a rolling pin to gently crush the ramen noodles in their packages. Open the packages and discard the seasoning sachets, then add the noodles to the top of the salad. If serving immediately, add the dressing, then toss well to combine until evenly coated. Taste and season with more soy sauce, if necessary, to balance the sweetness. (To make ahead, combine all salad ingredients except for the noodles and dressing, then add the noodles, dress and toss just before serving.) This salad is best the day it’s made, but it keeps overnight in the fridge in an airtight container, although the noodles will soften. 

Tip

  • If the thought of all of that chopping gets you down, you can hand chop the broccoli florets, then use a food processor fitted with the shredding attachment to shred the broccoli stems, carrot and cabbage. Or, do like Ms. Hurley does, and use a 16-ounce package of pre-cut broccoli slaw and call it a day.

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Ratings

5 out of 5
153 user ratings
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Comments

Barbara

Much like the one I've made for 30 years. Except I always toast the broken up uncooked ramen along with slivered or sliced almonds, sunflower seeds and sesame seeds. I also add the flavor packets from the ramen into the dressing. Sometimes I will add grated fresh ginger to dressing, or/and a few drops of toasted sesame oil. Add cooked chicken or prawns and you have a great dinner. Very versitle.

Bob L

Loved this!! So easy - and I made it even easier by using Trader Joe’s prepackaged ‘Cruciferous Crunch’ which has all the same ingredients. I also added some raisins. Everything else exactly as the recipe called for. A big hit!

Cheri

@Liz This is the dressing recipe from Honolulu Cooking, by Betty Evan’s, copyright 1991 (Kapiolani Park Sumi Salad): The flavor packet from the ramen 1/2 c peanut oil 2T sesame oil 3T rice vinegar 2T sugar Salt and pepper to taste

MRowe

A version of this has been a staple at family gatherings for years. I used to partake until I asked for the recipe. Kind of horrified by the amount of oil and sugar in the dressing. Definitely not worth the calories.

Carolbb

Lovely, crunchy and very filling! Great way to use left over raw vegetables. Used avocado oil, green cabbage,gluten free ramen noodles(Costco)and tamari. Omitted sugar(cabbage and carrots added enough sweetness). Shredded broccoli stems, cabbage and carrots in food processor.

Debra Villalobos

Seems like too much sugar

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