Broccoli and Ramen Noodle Salad Recipe

Broccoli florets: Fresh broccoli cut into small, bite-sized pieces.

Ramen noodles: Uncooked and crushed for added crunch.

Shredded carrots: Adds sweetness and color to the salad.

Green onions: Chopped for a mild onion flavor.

Sunflower seeds: Adds a nutty flavor and extra crunch.

Toasted sliced almonds: Provides a rich, toasty flavor.

Olive oil: Forms the base of the dressing.

Rice vinegar: Adds acidity and tang to the dressing.

Soy sauce: Contributes a salty, umami flavor.

Honey: Balances the dressing with sweetness.

Sesame oil: Adds a distinct, nutty aroma to the dressing.

When preparing the broccoli for this salad, blanching it briefly in boiling water and then shocking it in ice water can enhance its vibrant green color and crisp texture. This technique helps to maintain the broccoli's nutritional value while making it more appealing in the salad.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used raw or lightly cooked, providing a comparable crunch and flavor.

• uncooked, crushed ramen noodles - Substitute with crushed instant rice noodles: Instant rice noodles offer a similar texture and can absorb the dressing well, maintaining the salad's crunch.

• shredded carrots - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can add a slightly different but complementary flavor to the salad.

• chopped green onions - Substitute with chopped chives: Chives offer a mild onion flavor and can be used in the same quantity to provide a similar taste profile.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds offer a similar crunch and nutty flavor, making them a great alternative.

• toasted sliced almonds - Substitute with toasted cashew pieces: Toasted cashew pieces provide a similar crunch and a slightly sweeter, buttery flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement in the dressing.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy flavor that can mimic the acidity of rice vinegar in the dressing.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar salty and umami flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity as honey.

• sesame oil - Substitute with toasted sesame seeds: Toasted sesame seeds can provide a similar nutty flavor when sprinkled over the salad, though they won't mix into the dressing as seamlessly.

• To keep your broccoli and ramen noodle salad fresh, store it in an airtight container. This will help maintain the crispness of the vegetables and the crunch of the ramen noodles.
• If you plan to enjoy the salad over several days, consider storing the dressing separately. This prevents the ramen noodles from becoming too soggy. Simply toss the salad with the dressing just before serving.
• For optimal freshness, consume the salad within 3-4 days. The broccoli and carrots will start to lose their crunch after this period.
• If you need to freeze the salad, it's best to freeze the components separately. Blanch the broccoli florets for a couple of minutes, then shock them in ice water before freezing. This helps preserve their vibrant color and texture.
• Store the blanched broccoli in a freezer-safe bag or container. The carrots can also be frozen, but they should be shredded and blanched similarly to the broccoli.
• The ramen noodles should be kept in a dry, airtight container at room temperature. Do not freeze them as they can lose their crunch.
• The dressing can be made in advance and stored in a small jar or container in the refrigerator. Shake well before using.
• When ready to serve, thaw the broccoli and carrots in the refrigerator overnight. Combine all ingredients and toss with the dressing for a fresh and delicious salad.

• Microwave Method:

  1. Transfer the broccoli and ramen noodle salad to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet to prevent sticking.
  3. Add the salad to the skillet and stir frequently.
  4. Heat for about 3-5 minutes until the broccoli is tender and the ramen noodles are warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the salad evenly on a baking sheet lined with parchment paper.
  3. Cover the salad with aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Place the salad in a steamer basket over boiling water.
  2. Cover and steam for about 3-5 minutes until the broccoli is tender and the ramen noodles are warmed through.
  3. Remove from heat and serve immediately.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the salad in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.

• Large mixing bowl: To combine the broccoli, crushed ramen noodles, shredded carrots, green onions, sunflower seeds, and toasted almonds.

• Separate bowl: For whisking together the olive oil, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.

• Whisk: To mix the dressing ingredients until well combined.

• Measuring cups: To measure out the olive oil, rice vinegar, soy sauce, and honey accurately.

• Measuring spoons: To measure the sesame oil and any other small quantities of ingredients.

• Knife: To chop the green onions and any other ingredients that need to be cut.

• Cutting board: To provide a safe surface for chopping the green onions and other ingredients.

• Spatula or salad tongs: To toss the salad and ensure the dressing coats all the ingredients evenly.

• Refrigerator: To store the salad if you are not serving it immediately.

Pre-chop vegetables: Prepare broccoli florets, shredded carrots, and green onions in advance and store them in the fridge.

Use pre-toasted nuts: Buy toasted sliced almonds and sunflower seeds to skip the toasting step.

Make dressing ahead: Whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil and store in a jar.

Crush noodles quickly: Place ramen noodles in a ziplock bag and crush with a rolling pin.

Batch cook: Double the recipe and store leftovers for quick meals throughout the week.