Oriental Ramen Broccoli Slaw

Submitted 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."

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 8

ingredients

• 85.04 g package chicken-flavored ramen noodles
• 453.59 g shredded broccoli (pre-packaged)
• 283.49 g shredded carrots (pre-packaged)
• 118.29 ml peanuts (or slivered almonds)
• 118.29 ml sunflower seeds

• Dressing (noodle flavoring (from package of noodles)

• 78.78 ml vegetable oil
• 78.78 ml white vinegar
• 59.14 ml Splenda sugar substitute
• 118.29 ml dried green onion (diced)

directions

1. Toss vegetables, peanuts and sunflower seeds.
2. Combine dressing ingredients in a jar and shake until combined.
3. Cook and drain the ramen noodles, then run under cold water to cool.
4. 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!