Broccoli Cole Slaw

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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4.6 355
What a crazy goooooood creation. We love this recipe. A use less butter but rest a keep the same. Yummy item not reviewed by moderator and published
I first made this dish over 15 years ago. I love it as much today as I did then. The only thing I added was a little s&p to the dressing. This slaw would be perfect to take to a summer get together. item not reviewed by moderator and published
Goes well with hot dogs. item not reviewed by moderator and published
Good but not great. I like Paula's Chinese salad better. item not reviewed by moderator and published
I love this recipe! I like to add cooked chicken, mandarin oranges. item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
I brought this to 2 different 4th of July holiday BBQs and everyone wanted the recipe - it was all eaten! I used Walnuts and Cranberries instead of the other nuts and raisins YUMMO! item not reviewed by moderator and published
I followed this recipe exactly. I prepared it for my family and friends during the summer holidays. The feedback was lackluster. Eventually, I added another mixture of soy sauce, sugar, and cider vinegar to the salad to give it more flavor. This helped, but there is still a lot left over. Meanwhile my other side dishes disappeared quickly. If you make this recipe test it on a small crowd first. item not reviewed by moderator and published
Excellent and super yummy salad! Thanks Paula Deen! I also cut back on the butter and oil and my family just raved about it! item not reviewed by moderator and published
I love this salad. I used all of the ingredients called for in the recipe but just didn't use as much butter or oil. I used about 2 T of butter instead of 3/4 cup and used 1/4 cup of roasted sesame oil and 1/4 cup of canola oil. It has a great Asia flair to it. item not reviewed by moderator and published

This recipe is featured in:

Cookout Sides & Salads