Paula Deen's Broccoli Coleslaw |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I make a similar salad using bok choy or napa cabbage. I haven't tried this recipe yet but I already know it will be delicious! Ingredients:
2 (3 ounce) bags oriental-flavor instant ramen noodles, reserve seasoning packet for dressing (other flavors will work, too) |
3/8 cup butter |
1/4 cup slivered almonds |
2 (12 ounce) bags bags broccoli coleslaw mix (in the bagged salad section of the grocery store) |
1/4 cup sunflower seeds |
chopped green onion, for garnish |
3/4 cup canola oil |
1/4 cup brown sugar or 1/4 cup white sugar |
1/4 cup apple cider vinegar |
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.
2. Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat).
3. Meanwhile, whisk together all the dressing ingredients in a small bowl.
4. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
5. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
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