This Broccoli Coleslaw Salad is a nutritious side for any summer meal. It's got satisfying crunch in every bite!
Coleslaw is such a classic summer side, and as a dietitian I love that it's made with a base of high fiber cabbage. With that said, I'm not a fan of the gloppy coleslaw made with mayo, and I think we can do way better flavourwise.
This crunchy broccoli coleslaw salad is for all my friends who feel the same! Instead of just cabbage, we use a broccoli slaw base to add in extra nutrients, fresh cilantro and green onion, and cashews and crushed ramen noodles for crunch. Once it's tossed in this tangy sesame dressing, it makes the most delicious side.
I love serving broccoli coleslaw at BBQs, with grilled chicken, or even meal prepped and served on the side of wraps.
Why This Recipe Is Dietitian Approved
- Crowd pleasing recipe. This isn't your regular coleslaw. It's a fresh take on a classic that will wow any crowd.
- Easy to make. This is a great option because it requires minimal prep.
- Easy way to get veggies. I love serving high fiber, veggie sides to make any meal more balanced.
Ingredients
Broccoli slaw. THIS is the one I use. Essentially, this is just coleslaw mix made from shredded broccoli stems in addition to staples such as purple cabbage and carrots. If you cannot find broccoli slaw, you can also use rainbow slaw.
Broccoli. I like adding some additional broccoli to my broccoli slaw for added texture.
Cilantro and green onion. For flavour and freshness! We use fresh cilantro and both the greens and whites of the green onion.
Red bell pepper. For sweetness, crunch and extra nutrients.
Jalapeno. For a little added spice. If you aren't a fan of spice, you can omit these or replace with pickled jalapenos.
Cashews. For crunch and healthy fats. I always look for unsalted raw cashews so we can customize the amount of salt we want to add to the recipe.
Ramen noodles. This is the secret ingredient that makes this salad AMAZING. It adds a crunch that pairs perfectly with the broccoli slaw mixture with very minimal effort. Make sure you are using instant ramen to ensure they are soft enough to break and chew.
Sesame seeds. For added flavour.
For the sesame dressing:
Acid. We use a combination of rice wine vinegar and lime juice for acid and tang.
Oil. This recipe has olive oil as the base, with sesame oil for umami flavour.
Honey. For a little sweetness that compliments every salad dressing.
Garlic. Fresh garlic is always best! Use whole garlic cloves and press them yourself for the freshest taste.
Soy sauce. I love the flavour pairing of soy with sesame oil, garlic and honey. It really ties this broccoli coleslaw salad together.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large bowl combine broccoli slaw, broccoli florets, cilantro, green onions, bell pepper, jalapeno, cashews, sesame seeds and ramen noodles (uncooked).
- To make the dressing: in a mason jar or liquid measuring cup whisk together rice vinegar, olive oil, sesame oil, honey, lime juice, garlic and soy sauce. Taste and add salt and black pepper as needed.
- Drizzle the dressing over the salad.
- Mixing a bowl of coleslaw salad.
Substitutions and Variations
To make gluten-free: look for gluten-free ramen noodles (ensure they are instant or else the noodles can be too crunchy) and use coconut aminos in place of the soy sauce.
To make vegan: swap the honey for maple syrup.
To make nut-free: swap the cashews for sunflower seeds. If you are allergic to sesame, remove the sesame seeds and replace sesame oil with soy sauce.
This is a GREAT base recipe for a quick side or easy meal. Feel free to add to the salad as you see fit:
- For added protein: chopped or shredded chicken are amazing (my orange chicken thighs are so good). Steak would also be a great addition. For a vegetarian option, add chickpeas or my sticky orange tofu
- For added fiber: add some quinoa into the salad
- Get creative with the veggie mix-ins and use whatever you have available in your fridge. The only must-have is the broccoli slaw.
Equipment
Storage
This broccoli coleslaw salad can be made ahead of time and will stay fresh in the fridge for up to 5 days. I recommend leaving the ramen noodles off the salad until you are ready to serve to ensure they retain their crunch.
Top Tips for Success
Broccoli slaw mix is one of my favourite EASY hacks for adding more vegetables to recipes. If you are in a time crunch, all you REALLy need is the broccoli slaw, and a crunchy topping such as the cashews or ramen (plus the dressing). The other toppings are to help enhance the flavour and texture.
Frequently Asked Questions
Anything! It can be eaten as a meal with some added protein, or acts as a great side to all your favourite dishes. I love pairing this with grilled proteins such as chicken thighs, burgers etc.
I find the instant ramen noodle packages (such as Mr. Noodle) are the best option as they are the softest ramen to provide a tasty crunch without being overly hard.
Yes! They are typically pre-cooked and dehydrated.
More Salad Recipes
If you enjoyed this broccoli coleslaw salad, try these recipes next:
- Crunchy Cabbage and Orange Quinoa Salad
- Homemade Kale Crunch Salad
- Honey Mustard Broccoli Crunch Salad
- Viral Cucumber and Bell Pepper Crunch Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this broccoli coleslaw salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Crunchy Broccoli Coleslaw Salad
Ingredients
- 1.5 bags broccoli slaw mix about 500g
- 1 cup broccoli florets finely chopped
- ¾ cup cilantro chopped
- ½ cup green onions finely chopped
- 1 red bell pepper diced small
- 1 jalapeno seeds removed and diced small
- ¾ cup cashews crushed
- 2 tablespoon sesame seeds
- 1.5 x85g packs instant ramen noodles crushed (seasoning discarded), uncooked
For the dressing:
- 3 tablespoon rice vinegar
- 4 tablespoon olive oil
- 2 tablespoon sesame oil
- 3 tablespoon honey
- 1 lime juiced
- 2 cloves garlic pressed
- 1 tablespoon soy sauce
- Salt and black pepper to taste
Instructions
- In a large bowl combine broccoli slaw, broccoli florets, cilantro, green onions, bell pepper, jalapeno, cashews, sesame seeds and ramen noodles (uncooked).
- To make the dressing- in a mason jar or liquid measuring cup whisk together rice vinegar, olive oil, sesame oil, honey, lime juice, garlic and soy sauce. Taste and add salt and black pepper as needed.
- Drizzle the dressing over the salad and toss to combine.
Nicole Addison says
THE perfect summer salad! My dad (who is not a salad fan) was lucky enough to try this recipe on Father's Day before it was published and he LOVED it! I hope you love it as much as we do!