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My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, carrots, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. -Dora Mae Clapsaddle, Kensington, Ohio
This recipe is:
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Quick
Nutritional Facts 1 serving (3/4 cup) equals 206 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 248 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Nutty Broccoli Slaw in Quick Cooking July/August 2000, p27
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Reviewed on Jan. 03, 2012 by spmom
This salad is always a hit with family and friends! It's delicious! I omit the olives since our family doesn't like them. I usually don't toast the sunflower kernels or almonds.
Reviewed on Nov. 19, 2011 by cmfisher
Wonderful
Reviewed on Apr. 17, 2011 by ANomdeplume
My family loved it! My son who hates broccoli had several helpings. I had to use balsamic because I was out of cider vinegar; it tasted great with it. I cut the recipe in half and still had tons, but it all got eaten within a day.
Reviewed on Nov. 24, 2010 by Yvonne1964
I have made this salad numerous times over the past few years and every time it's been met with rave reviews. The only thing I change about it is that I omit the olives because I don't care for olives. Great salad, always a winner!
Reviewed on Oct. 28, 2010 by patmarkham
This is a great tasting crunchy salad. I really love it. Instead of making the dressing, I used a bottle of Italian dressing, added the ramen seasoning and shook well before adding to the salad. Great recipe.
Reviewed on Aug. 09, 2010 by jaorr
Its a great salad, but the dressing was not good. I made the salad with soya sauce, canola oil and some of the seasoning from the ramen package. I've made it twice in a week
Reviewed on Dec. 20, 2009 by Lin-Dser
I've made this recipe several times. Usually I use roasted sunflower seeds and skip the almonds to save on time.
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