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Nutty Broccoli Slaw Recipe
Nutty Broccoli Slaw Recipe photo by Taste of Home

Nutty Broccoli Slaw Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16 servings

Ingredients

  • 1 package (3 ounces) chicken ramen noodles
  • 1 package (16 ounces) broccoli coleslaw mix
  • 2 cups sliced green onions (about 2 bunches)
  • 1-1/2 cups broccoli florets
  • 1 can (6 ounces) ripe olives, drained and halved
  • 1 cup sunflower kernels, toasted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup sugar
  • 1/2 cup cider vinegar
  • 1/2 cup olive oil

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.

Directions

  1. Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
  2. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.
Originally published as Nutty Broccoli Slaw in Quick Cooking July/August 2000, p27

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.

Reviews for Nutty Broccoli Slaw

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2014

"It was good and every bite disappeared at a potluck. I gave it 4 stars because of the dressing - seemed to lack something. Plus I don't like my salad drowned in dressing, which would've happened if I used it all -- next time (and I will make again), I will play around with adding something to the dressing - maybe a little garlic and soy sauce??"

MY REVIEW
Reviewed Dec. 8, 2014

"I made this following the recipe, was very good and a hit at the potluck. Next time I will cut the oil in half, my personal preference."

MY REVIEW
Reviewed Jul. 6, 2013

"I made this (w/o olives) for a family sit-down dinner this evening. Fantastic! I will definitely make it again!"

MY REVIEW
Reviewed Aug. 28, 2012

"A favorite at our house, but I like to make it for company so there's a better chance of it all getting eaten -- makes a lot!!! Leftovers not so good because the noodles get soggy overnight. If you make this ahead, don't add the noodles until right before serving, so they'll still be crisp. I cut the oil to 1/4 or 1/8 cup and it's fine that way. Raspberry vinegar also good, as is not toasting the almonds and sunflower seeds."

MY REVIEW
Reviewed Jan. 3, 2012

"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."

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