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No Oil Broccoli Noodle Slaw, vegan salad, vegan slaw, vegan dinner, broccoli slaw, noodles, vegan noodles, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, vegan dressing, vegan lunch, salad, dinner, lunch, easy recipe, dressing, broccoli, summer, picnic, party, entertaining

No Oil Broccoli Noodle Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Yield: 8 Servings 1x
  • Category: Salad/Slaw


Simple and bursting with flavor, this No Oil Broccoli Noodle Slaw will transport you back in time when Asian Noodle Salads were all the rage (let’s be honest though, anything with noodles will always be the rage.)  This slaw is as healthy as it is delicious! Packed with nutritious veggies and tasty noodles to make it extra special. This sunshine in a bowl is perfect for picnics and family gatherings, making it a fabulous Whole Food Plant Based recipe you don’t want to miss.  Vegan, oil free, refined sugar free, gluten free, and no processed ingredients.


  • 1 – [ 10 to 12 oz. bag ] broccoli slaw
  • 2 ½ cups purple cabbage, “slaw” cut
  • 112 oz. package ramen noodles, uncooked *
  • 1 medium red bell pepper, small dice
  • 1 large carrot, grated
  • 6 green onions, chopped
  • ¾ cup sunflower seeds
  • ¾ cup slivered almonds
  • ¼ cup pepitas

1 ½ recipes of the Sweet & Tangy Dressing*


  1. Preheat the oven to 250 F.
  2. Line a baking sheet with parchment paper.
  3. Place the sunflower seeds, slivered almonds and pepitas on the parchment paper lined baking sheet and place in the oven for 20 minutes.
  4. After 20 minutes, remove and allow to completely cool.
  5. In the meantime, make 1 ½ recipes of the Sweet & Tangy Dressing
  6. In a large mixing bowl, add the broccoli slaw, diced bell pepper, chopped green onions, grated carrot, roasted sunflower seeds, slivered almonds, and pepitas. Set aside.
  7. Place the uncooked ramen noodles into a plastic gallon-sized freezer or storage bag, and break up the uncooked noodles with your hands or pound them with a rolling pin until they form smaller bite-size pieces, but not too small.
  8. Add the broken-up ramen noodles to the broccoli slaw mixture. Mix well.
  9. Pour 2/3rds of the Sweet & Tangy Dressing over the broccoli slaw mixture, and stir well for about 3 minutes to really incorporate the dressing with the salad. If needed, add some of the remaining Sweet & Tangy Dressing, otherwise refrigerate the remaining dressing until ready to serve and add it right before serving, if it is needed.  See Notes on the Dressing Amount. 
  10. Place salad into a bowl, then press the salad down to form a compressed and packed salad. This helps compact the salad ingredients together and the moisture from the salad ingredients combined with the dressing will make the uncooked noodles soft.
  11. Refrigerate several hours or overnight (see recipe notes).
  12. Fluff the salad before serving.


*Ramen Noodles:  We used Lotus Foods Millet & Brown Rice Noodles

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Sweet & Tangy Dressing: Using a whisk will incorporate the dressing ingredients, but you will have to whisk them for approx. 3 to 4 minutes, checking repeatedly to ensure that the miso has dissolved into the dressing. Or you can add the ingredients into a mini-chop, food processor, or high-speed blender to emulsify.

*Amount of Sweet & Tangy Dressing:  This recipe calls for 1 1/2 recipes of the Sweet & Tangy Dressing.  You may wish to make 1 recipe of the Sweet & Tangy Dressing first to see if it is enough dressing to coat your slaw before adding more, OR you can make 1 1/2 recipes of the Sweet & Tangy Dressing, but only use about 2/3rds of it for the original coating of the slaw and reserve the rest for later to see if the slaw needs additional dressing.  You don’t want to use it all right away, but if the slaw appears very dry, use a little at at time until you reach the desired slaw consistency.  It is a personal balance of taste between slaw and dressing.

*Refrigerate Several Hours or Overnight:  Our family is totally divided on the level of crunchiness vs softness of the ramen noodles.  Some of us absolutely love having the noodles still a little bit crunchy while others find that they would rather the noodle become completely soft like a cooked pasta. You can decide based upon your family’s preferences.  The longer the noodle bathes in the dressing, the softer it becomes.

*Storage: Refrigerate and use within 4 days.