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Broccoli Cole Slaw
Recipe courtesy Linda Fuller and Christine Lakhani
Show:  Paula's Home Cooking
Episode:  Rainy Day Picnic
Broccoli Cole Slaw
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Other Recipes from this Episode
Santa Fe Wraps
Chocolate Gooey Butter Cookies
Creamy Scallion Dip

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 10 to 12 servings

  Paula Deen
User Rating5 Stars
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