Nutty Broccoli Slaw Recipe

5 18 27
Nutty Broccoli Slaw Recipe
Nutty Broccoli Slaw Recipe photo by Taste of Home
Publisher Photo

Nutty Broccoli Slaw Recipe

Read Reviews
5 18 27
Publisher Photo
My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, 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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

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.
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.

Test Kitchen Tips
  • Shave a few calories from this recipe by reducing the vinegar and oil from 1/2 cup each to 1/3 cup.
  • Add 1 teaspoon each minced garlic and ginger plus 1 tablespoon toasted sesame oil for an Asian-inspired twist to the dressing.
  • If you prefer a more neutral flavor, use canola oil in place of olive oil.
  • Originally published as Nutty Broccoli Slaw in Quick Cooking July/August 2000, p27

    Nutritional Facts

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

    • 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.

    Test Kitchen Tips
  • Shave a few calories from this recipe by reducing the vinegar and oil from 1/2 cup each to 1/3 cup.
  • Add 1 teaspoon each minced garlic and ginger plus 1 tablespoon toasted sesame oil for an Asian-inspired twist to the dressing.
  • If you prefer a more neutral flavor, use canola oil in place of olive oil.
  • Originally published as Nutty Broccoli Slaw in Quick Cooking July/August 2000, p27

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    Reviews forNutty Broccoli Slaw

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    MY REVIEW
    karinw64 User ID: 8116784 254614
    Reviewed Sep. 25, 2016

    "I always put the noodles and nuts in a pan with a little butter and brown/toast a little. This adds great flavor. Also I add the seasoning packet to the dressing and a little sesame oil. I've never made it with olives, but then again, I don't like olives. I add the toasted noodles and serve because I like it crunchy. Leftovers will get soggy."

    MY REVIEW
    ckbray User ID: 5521724 249970
    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 User ID: 3719865 249393
    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 User ID: 1112633 246953
    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 User ID: 8818304 246061
    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 User ID: 7465636 228579
    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 User ID: 1160970 223235
    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 User ID: 4562807 214924
    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 User ID: 7560210 214305
    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 User ID: 303241 203658
    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!"

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