Ramen Broccoli Slaw

"This broccoli slaw in delicious - given to me by a friend so I don't know where it originated. It's better freshly made and not refrigerated. You can buy broccoli slaw in the prepackaged lettuce area of most supermarkets."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by EppiRN photo by EppiRN
Ready In:
5mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Mix slaw, chopped onions, noodles only from Ramen noodles (crush them with your hands), almonds and sunflower seeds together in bowl.
  • Make dressing w/oil, vinegar, sugar, and add the 2 packets of flavoring from the Ramen noodles.
  • Add dressing to your taste- I used about half.
  • Note: Instead of white vinegar and sugar, I used 1/2 cup of flavored rice vinegar.

Questions & Replies

  1. Ok, this is probably a daft question, but do you cook the noodles first? They're not something I normally use, so dont know. Thanks. K
     
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Reviews

  1. I have made this twice now, and it's been a HIT each time. I use 1/3 cup each of olive oil, vinegar & sugar for the dressing and then have added a teaspoon of sesame oil. I've used a combo of Oriental Ramen and Chicken Ramen which has been fine. I can only find dry roasted sunflower seeds, but they have fit well. I toasted the almonds which I think adds some good flavor. Both times I've made this, I put the slaw & green onions in a big bowl, put the nuts & ramen in tupperware, and kept the dressing in a mason jar until I was at the party, then mix it all together when I arrive so the ramen stays crunchy.
     
  2. This was such an interesting twist on a salad! We all really enjoyed it. I made a couple of changes- I used 1/3 cup each of olive oil, sugar and red wine vinegar. I used Vidalia onion instead of the green because that's all I hand on hand. Thanks for a new family favorite that I'm betting will be even tastier for lunch tomorrow!!
     
  3. I'll add my review to the many others here. This is delicious, and especially quick and easy to make. I used one reviewer's tip of 1/3 cup of olive oil, sugar and rice vinegar, which was exactly the right amount of dressing. The other thing I did was toast the almonds, which added some great flavor and crunch. It's a favorite, already!
     
  4. We had this salad at my husband's sister's house and husband fell in love with it. I thought it good too so searched for it and found this recipe. This is EXCELLENT!Husband can almost eat the whole salad in one night. Only difference with mine is I toast the almonds in butter and delete the sunflowers seeds. Used white vinegar and to cut the calories, I used Splenda.
     
  5. I never had a salad like this before and I loved it! The crispy bits from the ramen and the nuts were so good!
     
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Tweaks

  1. This was delicious and very quick and easy. I made a few changes: I added two chopped, poached chicken breasts, I used 3/4 cup peanuts instead of almonds and sunflower seeds (it was all I had on hand) and I omitted the sugar and used 1/2 cup each of olive oil and seasoned rice wine vinegar.
     
  2. Good recipe! I subbed more almonds for the sunflower seeds and left out green onion ( ok, I have my own food issues). Your recommendation on dressing amounts was helpful. I only made half of the dressing just in case, and I thought it exactly the right amount. This one's a keeper!
     
  3. I have made this twice and I get complimented each time!! I think the key is using the rice vinegar instead of white vinegar.
     

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