Recipe by Buckeye Karen
This recipe originally called for regular prepacked coleslaw, but I really like broccoli, so I adapted it. It also called for 2 packages of noodles (any flavor), but I wanted something more veggie-intensive. And, it used 3/4 cup of oil and real sugar each, which I found to be overpowering and too oily. You may use any flavor ramen noodle you like (though probably not creamy varieties). This makes a nice, light salad that is great for picnics.
- 1 (3 ounce) package chicken-flavored ramen noodles
- 16 ounces shredded broccoli (pre-packaged)
- 10 ounces shredded carrots (pre-packaged)
- 1⁄2 cup peanuts (or slivered almonds)
- 1⁄2 cup sunflower seeds
Dressing (noodle flavoring (from package of noodles)
- 1⁄3 cup vegetable oil
- 1⁄3 cup white vinegar
- 1⁄4 cup Splenda sugar substitute
- 1⁄2 cup dried green onion (diced)
Directions See How It's Made
- Toss vegetables, peanuts and sunflower seeds.
- Combine dressing ingredients in a jar and shake until combined.
- Cook and drain the ramen noodles, then run under cold water to cool.
- Add noodles to salad mix, then add dressing. Toss all and allow to rest in the refrigerator for one hour or more. Flavor gets even better with time!