While watching Paula’s Home Cooking on the FoodNetwork, I just had to make this broccoli cole slaw salad . . and I did . . . yesterday for dinner. It was perfect for the hot weather we’ve been having for the past couple of days. Recipe Courtesy of Linda Fuller & Christine Lakhani
Note: Since Paula Deen is the “queen of butta” . . . I only used 1/2 stick of butter instead of the 3/4. I think next time I’ll even cut back on it. Also, although it says you can use any flavor of the Ramen Noodle mix, I still used the “Oriental” flavor as that is the one Paula Deen had used. Anyhoo, this recipe is definitely a keeper.
Ingredients
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
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). 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.