This recipe takes broccoli slaw in an Asian direction.
Servings: 10-12 servings
Prep Time: 5 min
Cook Time: 15 min
Chopped green onions for garnish
1/4 cup sunflower seeds
1/4 cup slivered almonds
3/4 cup stick butter
2 (3 oz.) bags Ramen Noodle Soup in Oriental (other flavors will work, too)
2 (12 oz.) bags of Broccoli Cole Slaw (in the bagged salad section of the grocery
3/4 cup Canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 Ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat) until golden brown. Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
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