If you went to college in the ‘80s like me (heyo IUP!!), you already know ramen noodles were basically a food group. We didn’t have AirPods or iPhones, but we had our trusty little hot plates, and honey, we could whip up a meal out of a 10¢ noodle brick and pure determination!

This Ramen Noodle Slaw Salad brings me straight back to those days - only now it’s leveled up with a little crunch, a little tang, and a whole lot of flavor that’s perfect for summer cookouts, potlucks, or just dinner on a lazy weeknight!

We’re talkin’ toasted ramen noodles, crisp broccoli slaw, nutty sunflower seeds, and a homemade dressing that’s tangy-sweet with just the right hit of vinegar-y zip. It’s got that vintage flair and a modern twist - basically like shoulder pads, but make it salad!

Ingredients You’ll Need

• 1 (16 oz) bag broccoli slaw
• 2 packages ramen noodles (flavor packet tossed aside like last season’s shoulder bag)
• 6 tablespoon butter
• ¼ cup sunflower seeds
• ¾ cup vegetable oil
• ¼ cup apple cider vinegar
• ¼ cup sugar

Tools You’ll Need

• Measuring cups
• Small bowl
• Large bowl
• Medium skillet
• Silicone spatula or spoon

Let’s Make It!

Melt that butter over medium-low heat like you're setting the stage for deliciousness. While it’s doing its thing, crush those ramen noodles up! You don’t need to pulverize them into dust - just give them a good crunch.

Toss the noodles into the melted butter and cook for about 5–8 minutes, stirring often. You want them golden and slightly tender, not burnt and bitter. Trust the process.

In your large bowl, combine the broccoli slaw, the golden ramen, and the sunflower seeds. Give it a toss and pretend you're on your own Food Network show.

In a small bowl, whisk together the oil, vinegar, and sugar until it’s fully blended and no sugar crystals are left behind. Then pour that sweet-tangy magic over your slaw mixture and toss again to coat everything evenly.

Cover and refrigerate for at least an hour - this gives the flavors time to mingle and get to know each other like roommates bonding over mixtapes and Aqua Net.

Serve chilled and prepare to accept compliments like the potluck queen you are!

Tara’s Tips & Tweaks:

• Add-ins welcome! Want to toss in some sliced almonds? Go for it. Dried cranberries? Heck yes. Shredded rotisserie chicken? Now we’re talkin’ main dish magic.
• Want it lighter? Sub in olive oil for a slightly healthier twist.
• Low sugar? Try honey or a little stevia if you’re cutting back. Just taste and tweak!

This salad is crunchy, creamy, nostalgic, and oddly addictive. It's the kind of dish people ask you for the recipe before they’ve even finished their plate. Trust me - it still slaps, decades later!

Here are some more great recipes you might love:

• Retro 1980s Marshmallow Cool Whip Fruit Salad
• The Best Classic Southern 7 Layer Salad Recipe
• Vintage Watermelon Feta Salad Like Grandma Made!