Broccoli Cabbage Cranberry Salad
Prep time
Cook time
Total time
Crunchy and bright, Broccoli Cabbage Cranberry Salad is fresh and healthy. Add toasted ramen noodles, sesame seeds, and sliced almonds and a tangy sweet dressing for one sensational salad!
Recipe type: Salad
Cuisine: Asian
Serves: 12 servings
For Salad
  • 1 package ramen noodles, crumbled, (discard seasoning packet)
  • ½ cup sliced almonds
  • 4 Tablespoons sesame seeds
  • 1 pound of broccoli crowns, sliced into bite size pieces
  • ½ of a head of cabbage, thinly sliced
  • ½ cup green onions, thinly sliced
  • 1 cup dried cranberries, (I used craisins)
For Asian Sesame Vinaigrette
  • ⅓ cup sesame oil
  • ⅓ cup vegetable oil
  • ⅔ cup honey
  • ⅔ cup rice vinegar
  • 4 teaspoons soy sauce
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  1. Preheat oven to 425 degrees.
  2. Spread the crumbled ramen noodles, sesame seeds, and sliced almonds on a baking sheet. Bake for 5 minutes, until the noodles and almonds are slightly golden brown and toasted. Remove from the oven and give them a good toss and then return them for about 3 more minutes. Remember oven temps vary, so watch carefully so as not to burn. Remove from oven and set aside to cool.
  3. Combine broccoli, cabbage, green onions, and cranberries in a large salad bowl.
  4. Combine all the dressing ingredients together and whisk to combine, or use a hand blender.
  5. Add ramen noodles, sesame seeds, and almonds to the veggies and cranberries and toss with the dressing.
  6. Serve and keep any leftovers refrigerated. It's good for 2 or 3 days! Enjoy.
Recipe by Cheery Kitchen at