Nutty Broccoli Slaw Recipe
- 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
- 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.
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
"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."
"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?"
"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"
"yummy. light. and tasty. I omitted the ramen seasoning, instead, i used a teaspoon of chicken bouillon powder. It tasted good."
"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??"
"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."
"I made this (w/o olives) for a family sit-down dinner this evening. Fantastic! I will definitely make it again!"
"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."
"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 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."
"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!"
"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."
"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"
"I've made this recipe several times. Usually I use roasted sunflower seeds and skip the almonds to save on time."