Looking for a simple, delicious salad that’s perfect for potlucks, barbecues, or any summer gathering? This oriental salad is a tried-and-true family favorite that never fails to impress. It was a weekly staple at my mom’s deli, and I still make it regularly—it’s just that good.

With crunchy textures, sweet and tangy flavors, and quick prep, it’s a recipe you’ll keep coming back to all summer long.

Ingredient Substitutions & Tips

Broccoli Slaw:

· Can’t find broccoli slaw at your grocery store? No problem! You can make your own by shredding broccoli stems with a grater or food processor.

· Trader Joe’s broccoli and kale slaw mix is also a great substitute—it’s fresh, crunchy, and easy to find.

· Vegetable slaw is a great substitute as well.

Sunflower Seeds:

· If you’re out of sunflower seeds, slivered almonds are a perfect alternative. They add the same nutty crunch!

Ingredients

Serving size: 8 cups

· 2 bags broccoli slaw

· 2 packets of ramen noodles (crushed)

· ½ cup sunflower seeds

· ½ cup oil

· ⅓ cup vinegar

· Ramen seasoning packets

· ½ cup sugar

Instructions

1. Preheat the oven to low broil.

2. Crush the ramen noodles (discard the seasoning packets).

3. Spread noodles on a baking sheet and toast under the broiler until golden brown—keep a close eye on them, they burn quickly (about 1 minute).

4. In a small bowl, whisk together the oil, vinegar, seasoning and sugar until the sugar is fully dissolved.

5. In a large bowl, combine the broccoli slaw, toasted ramen noodles, and sunflower seeds.

6. Pour the dressing over the salad and toss until everything is evenly coated.

Make-Ahead Tip

I love making this salad the day before a big gathering. Letting it sit overnight allows the flavors to meld beautifully and softens the noodles just enough while still keeping that signature crunch.

This salad is especially perfect for your upcoming Memorial Day cookout—easy, delicious, and guaranteed to be a hit. Enjoy!