This fresh broccoli slaw is topped with crunchy ramen noodles and toasted almonds and tossed in a light seasoned oil dressing. You won’t find a soggy mayo coated mess here.
I am REALLY pick about cole slaw. I really like it, and it can be a BBQ sandwich’s BFF – but only when it is done right and with fresh ingredients. The Boy however, as we have discussed before, loathes anything that is mayo based or that may be closely related to mayo, or resembles mayo in any way. So many slaws are laden with heavy, creamy dressings that end up pooling at the bottom and turning the slaw into a soggy mess. Aw-nah-sty.
The shredded broccoli and carrots stay nice and crisp which is a pleasant change from soggy cabbage. The dressing is light and flavorful, and the ramen and almonds add a fantastic crunchy texture! It’s my favorite part! No mayo means it’s approved by The Boy and you can feel better about eating something a little healthier.
This broccoli slaw is quick and easy to make which is great if you are short on time. You can easily make this dish ahead of time for a picnic or BBQ. Toast the ramen and almonds ahead of time, but keep them out of the slaw until serving time so that they don’t get soggy. If you are prepping more than a couple of hours ahead (or want to make the night before) I would also recommend keeping the dressing in a separate container and mix it up when you get there.
Just look at all that crunchy goodness! Add sunflower seeds or pepitas (like I did here) for some added flavor and crunch!
This slaw makes a wonderful side dish on its own, but I also really like to add it to other dishes, like these Sriracha Pulled Pork sliders. Also goes great on top of a BBQ sandwich, green chili chicken and fish tacos!
You can make your own broccoli slaw by saving the stems from your broccoli and shredding them. You can shred using a food processor, spiralizer or even a hand grater. I keep my handy Salad Shooter around for just such an occasion! Does anyone else still have one of those? Haha!
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