Broccoli Cole Slaw (Paula Deen) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
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 |
3/4 cup canola oil |
1/4 cup brown or white sugar |
1/4 cup apple cider vinegar |
1 ramen noodle seasoning packet |
Directions:
1. 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.
|
|