Dan Wicker
TVWBB Fan
This is a slaw that my wife often makes. It's a little different than regular slaw, as it uses broccoli slaw instead of cabbage. It can be a little hard to find, but it's in the bagged-salad area of your grocer. The nuts and bits of ramen noodles add a totally new dimension. It's always a hit at our dinner parties and keeps great.
**EDIT** Forgot to mention that we sometimes halve the amount of dressing. The full amount can make the slaw a bit overly soupy.
1 cup canola oil
1/2 cup sugar
1/3 cup white vinegar
2 packages beef-flavored ramen noodles
1 cup slivered almonds, toasted
1 cup sunflower seeds (salted, but not seasoned)
1 lb (1 package) broccoli coleslaw
4-8 green onions, chopped (optional)
1/2 cup matchstick carrots (optional)
Combine oil, vinegar, and ramen seasoning packets together in an air-tight container. Shake the mixture up really well and place it in the refrigerator. This can be done a day in advance.
In a dry skillet, toast the almonds to a light brown. Allow to cool. Place ramen noodles in a zipper bag and crush with a rolling pin. Add sunflower seeds and cooled almonds to the crushed noodles. Do not refrigerate. This also can be done a day in advance.
In a large serving bowl, combine slaw mix, onions, and carrots (if being used).
Just before serving, toss everything together - nuts, noodles, and dressing over the slaw. Serve immediately.
**EDIT** Forgot to mention that we sometimes halve the amount of dressing. The full amount can make the slaw a bit overly soupy.
1 cup canola oil
1/2 cup sugar
1/3 cup white vinegar
2 packages beef-flavored ramen noodles
1 cup slivered almonds, toasted
1 cup sunflower seeds (salted, but not seasoned)
1 lb (1 package) broccoli coleslaw
4-8 green onions, chopped (optional)
1/2 cup matchstick carrots (optional)
Combine oil, vinegar, and ramen seasoning packets together in an air-tight container. Shake the mixture up really well and place it in the refrigerator. This can be done a day in advance.
In a dry skillet, toast the almonds to a light brown. Allow to cool. Place ramen noodles in a zipper bag and crush with a rolling pin. Add sunflower seeds and cooled almonds to the crushed noodles. Do not refrigerate. This also can be done a day in advance.
In a large serving bowl, combine slaw mix, onions, and carrots (if being used).
Just before serving, toss everything together - nuts, noodles, and dressing over the slaw. Serve immediately.