Recipe courtesy of Paula Deen and Christine Lakhani

Broccoli Cole Slaw

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 10 to 12 servings
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2 bags (3-ounces) Ramen Noodle Soup in Oriental (other flavors will work, too)

3/4 stick butter

1/4 cup slivered almonds

Two 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


  1. 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.