Recipe by Chef Garlic
There are similar versions of this out there, but I tweaked the one I got from a good friend's sister. It sounds like a weird combination, but it is quick to make, easy, and very tasty. But, those who save my other recipes know that I like simple, flavorful dishes. *** Windywood- I have made it using candied pineapple tidbits before, soy nuts, apple bits, sunflower seeds, etc. Each time, it comes out a bit different, but wonderful. It is a very fun recipe to experiment with.
Top Review by WorkingMom2three
I'm addicted to this salad! It's so easy to put together, and so tasty. I used this recipe as a base off of which to work. My modifications are: 1/3 cup sunflower seeds and 1/3 cup slivered almonds - toasted. I've been using rice wine vinegar, and adding about 2 T chopped fresh cilantro. I use 1 pkg of the soup seasoning mix instead of the seasonings suggested. It's really good!
- 340.19 g broccoli slaw mix
- 170.09 g creamy chicken-flavored ramen noodles, Crushed
- 78.07 ml oil
- 118.29 ml white vinegar
- 118.29 ml sugar, Up To 3/4 Of A Cup
- 158.51 ml slivered almonds
- 118.32 ml green onions, Diced Finely Or, Use 5 Teaspoons Of Green Onion And Regular Onion Minced Seasoning (California Style In The Spice Asile)
- 4.92 ml garlic granules
Directions See How It's Made
- Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
- Mix together the almonds, noodles, slaw mix, and onions.
- Pour the dressing over the top of the slaw mixture.
- Refrigerate for at least 4-6 hours before serving.