Broccoli Slaw
"This was passed along to me from a friend who got it from a friend (you know the drill). It's a favorite in my family, and everyone seems to love it at cookouts and potlucks."
- Ready In:
- 8hrs
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 (12 ounce) bag broccoli slaw mix
- 2 packages beef-flavor ramen noodles
- 1⁄4 cup apple cider vinegar
- 1⁄2 cup brown sugar
- 3⁄4 cup canola oil (or olive or vegetable oil)
- 1⁄2 cup sunflower seeds
directions
- In a large, non-metallic bowl, toss together the broccoli slaw and noodles; set aside.
- In a separate (also non-metallic) bowl, combine the flavor packets from the ramen noodles with the vinegar, brown sugar and oil.
- Using a whisk, blend together vey well; the mixture will thicken a little.
- Pour over the slaw and noodles and toss to coat well.
- Cover and refrigerate overnight.
- If possible, stir a few times before retiring for the evening.
- Just before serving, add the sunflower kernels and toss well to incorporate.
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Reviews
-
This was awesome. The only thing I changed was to substitute slivered almonds for the sunflower seeds. I didn't have the seeds, but did have the almonds. -
This is really good with the oriental ramen noodle packet mixed in instead of the beef! Thanks for posting this! -
It became my favorite "salad". I make it at least twice a month (crazy for it, I know). I reduced the amount of canola oil and I also add cranberries on it gives a great texture, taste and add more color to it. I also take it to the office with a grilled chicken on top. Healthy lunch! - few colleagues complaint of the broccoli smell - I don't really care. :) Thanks!!! -
I'm used to making broccoli slaw with white sugar, but thought I'd give this a try. It made for a thicker, sweeter dressing than I like and seemed to take away from the tanginess of the flavor. Served this with crab cakes for Father's Day. Roxygirl -
I substituted splenda for the sugar - it was fantastic
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Tweaks
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This was awesome. The only thing I changed was to substitute slivered almonds for the sunflower seeds. I didn't have the seeds, but did have the almonds.
RECIPE SUBMITTED BY
I grew up in Maryland, eating lots of great seafood, as well as classic Southern cooking. Along the way I've learned to love herbs and use them generously in my cooking--not only does the food taste great, but it allows you to lower the fat content considerably (and no one will miss it).
