Ramen Noodle Salad with Clementines and Broccoli

Ramen Noodle and Clementine Salad is a favorite side dish that’s perfect for all seasons! Toss crunchy romaine lettuce with fresh clementines, broccoli, scallions and crisped ramen noodles, then top with a homemade honey vinaigrette to make the perfect salad. This recipe makes an outstanding and complementary side dish or a delicious entrée on its own. 

2025 Update: This recipe was originally shared in January 2014 and republished in July 2017. The recipe is the same as it’s always been, but the post has been updated to include new photos, as well as more tips and tricks. I hope you love this!

Broccoli Ramen Salad recipe 

Salad gets a bad rap sometimes, and I get it. Some of ’em can be sooooo boring. But you have to remember — not all salads are created equal.

This ramen noodle and clementine salad is definitely the one to tip the scales. This salad recipe is a crowd-pleaser, no matter the event.

With a base of crunchy romaine and broccoli, this salad is topped with sweet clementines and toasted ramen noodles, which are cooked in butter and come out nice and crispy. They are the ultimate replacement for the croutons you’ve come to associate with most salads!

And the dressing? It’s a homemade honey vinaigrette that brings it all together. Oh-so-simple, slightly sweet and tangy, and an absolute knock-out. Every time someone tries this dressing for the first time, I hear nothing but compliments of the natural sweet-but-not-too-sweetness of the honey balanced with the vinegar.

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Don’t believe me? You’re going to have to try it, too. But I’m not sure you’ll go back to other salads after this!

If you’re looking for a classic Asian Ramen Noodle Salad, this probably isn’t it, but it’s worth a try, if I do say so myself.

Why I love this recipe:

The original version of this salad harkens back to my childhood, so it’s a nostalgic dish that holds a special place for me for sure. But the other things I adore about it include…

• This broccoli ramen salad is fresh, crispy and luscious. The ultimate side salad! But it works as a whole lunch or dinner too.
• There is nothing that could make this salad funky as it sits out, so this is a great option for outdoor gatherings.
• Bring this salad to parties or make it for meal prep to enjoy throughout the week.

Basically, this salad is one of my favorite things to bring to any occasion during the summer months. You can dress it up (and add a protein, like grilled chicken breast) or serve it as a cold salad.

Here are some Asian-inspired recipes to try: Pulled Pork Egg Rolls | Honey Sriracha Chicken Rice Bowls | Pineapple Fried Rice

What you need to make this recipe:

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• Large mixing bowl
• Tongs
• Mason jar (pint)
• Mini angled measuring cup

Here a list of ingredients that you’ll need to get from the grocery store:

• Romaine lettuce — you could use any crispy green. Chopped kale would also work nicely, as would a mixture of napa cabbage and purple cabbage.
• Clementines — canned mandarin oranges would make a fine substitute if you don’t have fresh. You can use any kind of fresh orange or tangerine, too, if you prefer. 
• Broccoli — you want fresh, uncooked broccoli. I find it cheapest to use a head of broccoli and cut the florets into bite-size pieces, but you can purchase a bag of fresh florets, too. (Don’t use frozen.)
• Scallions — these are also called green onions. They add so much flavor to this salad. 
• Unsalted butter — this is what we’ll crisp the ramen noodles in! You can use olive oil (or another neutral oil) for a dairy-free, vegan version. 
• Ramen noodles — yes, the kind you get in the package to make ramen soup! These add a delightful crunch to the salad. You won’t need the seasoning packet it comes with, so feel free to toss that.
• Extra virgin olive oil — for the homemade dressing, you need a light, neutral tasting oil. Olive oil is my go-to. Avocado oil works, too. 
• Apple cider vinegar — another light vinegar like rice vinegar or white wine vinegar would also work. This helps balance out the tangy dressing.
• Honey — this is the sweetener for our honey vinaigrette. For a vegan version, use maple syrup or agave nectar. The sweetness undertones will be a bit different, but they work in a pinch. 

Customizations and substitutions

Dairy-free version: Use olive oil instead of butter to crisp the noodles in.

Vegan version: Skip the honey and use maple syrup or agave nectar. 

Make it an entrée: Add chicken or salmon to this salad for a light and bright lunch. 

How to make Ramen Noodle and Clementine Salad

Making a Ramen Noodle Salad with clementines and broccoli is easy. Here’s what to do!

Combine the lettuce, broccoli, scallions and clementines in a large salad bowl. Set aside.

In a small skillet, melt the unsalted butter over medium-high heat.

Once the butter is bubbling, crush the Ramen Noodles in their package and toss into the butter. (Be careful not to accidentally burst the packaging… I’ve done this a few times in my kitchen, and it can be a mess.)

Saute the crushed ramen noodles, stirring constantly with a wooden spoon or rubber spatula, until golden brown, and remove from the heat.

In a mason jar, combine the olive oil, vinegar and honey for the homemade dressing. Mix vigorously, then set aside.

Once the crunchy Ramen Noodles have cooled, sprinkle on top of the salad.

Pour the dressing on top and toss until all the leaves are coated, then serve immediately.

How to prepare ahead

You can easily make this ramen noodle salad recipe​ ahead of time. In fact, it’s excellent for Backyard Barbecues and any summery gatherings. It’s easy to share and assemble where you are. 

Simply put together the salad ingredients in a large bowl, but don’t dress the salad until right before serving.

Prepare the dressing ahead of time and store in a jar in the refrigerator.

Toss together before serving. 

Aside from a little bit of butter on the noodles, which is negligible, there is no dairy or anything that could make this funky to sit out, so it’s double special.

Frequently Asked Questions

Quick tips and tricks to making the best Ramen Noodle Salad

• Add toasted ramen noodles and dressing at the last minute. Right before serving, sprinkle the cooled ramen over the salad and toss with the dressing to keep the texture lively and satisfying.
• Toast the ramen carefully. Stir frequently and watch closely as it browns — it can go from golden to burnt quickly.
• Taste the dressing before serving. If needed, adjust with a little extra honey or vinegar to perfectly balance the sweet and tangy flavors.

More salad recipes

• Chicken Shawarma Salad
• Rotisserie Chicken Salad
• Crunchy Chicken Cobb Salad
• Grilled Peach Salad with Burrata

Here’s how to make this delicious salad for your next gathering…