Asian Broccoli Salad


This amazing salad showed up at a church dinner.  Everyone at the table where I sat was talking about it and wondering who brought it.  Most guessed that our pastor’s wife was the cook behind this dish.  She’s a fabulous cook.  I haven’t known her for long, but I’ve heard quite a few people mention various recipes that she makes.  (I even hear she has a recipe for coffee punch. Yum!)

Sure enough, Audrey was the one who brought this salad.  I asked her for the recipe and she graciously shared it with me.  Now I’m sharing it with you.  It reminds me a lot of Hawaiian Cole Slaw, another favorite of ours.  The dressing is a little different and of course, this uses broccoli and red pepper instead of slaw mix.

Here’s what you’ll need: 

Asian Broccoli Salad

Serves: 12-15 servings

  • 2 pkg chicken flavored ramen noodles
  • 1 cup slivered almonds
  • 1 head broccoli, chopped in small pieces
  • ½ red onion, diced
  • 1 red bell pepper, chopped
  • 1 cup sunflower seeds
  • 1 cup oil
  • ½ cup sugar
  • ⅓ cup vinegar
  • 2 pkts ramen noodle seasoning
  1. Break ramen noodles in small pieces. Set seasoning packets aside for later.
  2. Toast broken noodles and almonds in shallow pan at 350 degrees for 10-15 minutes. Stir several times during toasting.
  3. Combine broccoli, onion, red pepper, sunflower seeds, and toasted noodles and almonds in large bowl.
  4. Whisk together oil, sugar, vinegar and seasoning packets in a small bowl.
  5. Pour over salad right before serving and toss to coat.
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