Back to Nutty Broccoli Slaw

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Nutty Broccoli Slaw Recipe

Nutty Broccoli Slaw Recipe

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. YIELD: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

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.

Nutritional Facts

3/4 cup: 206 calories, 15g fat (2g saturated fat), 0mg cholesterol, 248mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 4g protein

Reviews for Nutty Broccoli Slaw

Sort By :
MY REVIEW
ckbray
Reviewed Jun. 30, 2016

"This salad has great possibilities. I agree with the others that said something was missing. I will make this again but instead of the oil, vinegar and sugar dressing I will try Paul Newman's Sesame Ginger Low Fat Dressing. I think that will provide the missing link. I will also leave out the Ramen altogether as I didn't think it added much (maybe I broke up the noodles too small). Maybe I will try bigger chunks but not use the flavor packet as it was added to the dressing which I'm not using for my 2nd try."

MY REVIEW
LBurkey
Reviewed Jun. 13, 2016

"My family really enjoyed this colorful salad. I've made it twice now and the 2nd time I added some grilled chicken and it was a light meal for our family. Just a note: Add the dressing just prior to serving."

MY REVIEW
cefranzel
Reviewed Apr. 11, 2016

"in response to sherriefults: I do not put ingredients together ahead of time, but it is a matter of preference. The ramen noodles get soggy if you do that. I like them crunchy. You could prepare the evening prior and just mix together right before your potluck.

in response to jaorr: I have seen this recipe using the seasoning from the ramen noodles in the sugar, vinegar, oil. It adds some salt, etc."

MY REVIEW
sherriefults
Reviewed Mar. 26, 2016

"I am making this for a potluck for tomorrow. It says serve immediately. Has anyone made it and let it sit in the fridge overnight?"

MY REVIEW
NannyPatt
Reviewed Jun. 26, 2015

"I have been making this salad for about 20 yrs., and it is always the most requested,, when we go to a gathering, and always am asked for the recipe...Nanny Pat"

MY REVIEW
angcy
Reviewed Mar. 21, 2015

"yummy. light. and tasty. I omitted the ramen seasoning, instead, i used a teaspoon of chicken bouillon powder. It tasted good."

MY REVIEW
indigo4
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
firewoodqueen
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
gemsbeb1
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
edl274
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
spmom
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."

MY REVIEW
cmfisher
Reviewed Nov. 19, 2011

"Wonderful"

MY REVIEW
ANomdeplume
Reviewed Apr. 17, 2011

"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."

MY REVIEW
Yvonne1964
Reviewed Nov. 24, 2010

"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!"

MY REVIEW
patmarkham
Reviewed Oct. 28, 2010

"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."

MY REVIEW
jaorr
Reviewed Aug. 9, 2010

"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"

MY REVIEW
Lin-Dser
Reviewed Dec. 20, 2009

"I've made this recipe several times. Usually I use roasted sunflower seeds and skip the almonds to save on time."

Loading Image