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Crunchy Asian Broccoli Slaw Salad

  • Yield: 6 1x


Full of fresh summer flavors and textures like crunchy lettuce, creamy avocado, and ripe mango, this salad is great for entertaining or a simple meal.


  • 2 3 ounce bags of Ramen Noodles, crumbled (you will not use the spice packets)
  • 1/2 cup raw sliced almonds
  • 1 12 ounce bag of broccoli slaw (or any bag of coleslaw mix)
  • 1 cup shelled and cooked edamame
  • 1 avocado, (diced)
  • 1 mango, (diced)
  • 1/2 cup thinly sliced scallions, (I use the white and light green parts)
  • 1 small apple, (sliced into sticks)

For the soy sesame dressing

  • 1/4 cup plus 2 tablespoons avocado oil
  • 2 tablespoons honey
  • 1/4 cup rice wine vinegar
  • 1 1/2 teaspoons soy sauce or coconut aminos
  • 1/4 teaspoon sesame oil
  • 12 teaspoons fresh squeezed lemon juice
  • Pinch of salt


  1. Preheat oven to 425 degrees. Crumble the ramen noodles onto a large dry sheet pan. Discard spice packets. Add the almonds and toss to combine. Cook for 5 minutes, remove and toss lightly. Put back in the oven for 2-3 minutes watching carefully to make sure they don't burn! Set aside.
  2. In a large bowl add the broccoli slaw, edamame, avocado, mango, scallions and apple. Toss with the dressing, then add the ramen mixture and toss lightly. Serve immediately!

For the Soy Sesame Dressing

  1. In a bowl whisk together the oil, honey, vinegar, soy sauce, sesame oil, lemon juice, and salt until well combined.


* If you are making this salad ahead of time you can toss everything together except the avocado and ramen mixture. Add those right before serving.

Adapted from Gimme Some Oven