This happened to me a couple of weekends ago when one of my friends text me that she was making broccoli slaw and then she sent me a picture. I had to have some…luckily she lives in the neighborhood and brought me some. But sadly I had to share with the kids but it inspired me to make some more…the very next day!
Now, I don’t ever use Ramen Noodles (the really cheap packs you get and add hot water to) and to be honest I have never even tasted them but we have a case of them in our Hurricane Supply kit and I decided that this could put them to very good use!
Asian Broccoli Slaw (Sherri’s Mom got it from the Pastor’s wife)
2 bags of broccoli slaw
6 green spring onions (chopped)
1/4 – 1/2 cup red peppers (chopped)
1/2 cup craisins
1/2 cup roasted and salted sunflower seeds (I loved the salty sweet thing so I added extra)
2 pkg chicken flavor Ramen Noodle (just the noodle part) crumbled up and placed on top just before serving
1/2 cup olive oil
3 Tbsp red wine vinegar
2 Tbsp honey
2 seasoning packets from the Ramen Noodles above
couple of dashes of hot garlic sauce just to taste
- In a large bowl mix all of the salad ingredients but the noodles (they will be used to sprinkle on top.
- In a small bowl combine all of the ingredients for the dressing.
- Toss the salad with the dressing and chill for a couple of hours before serving.
- Don't cook the noodles, leave them crunchy. Break them up and top the salad with them just before you serve the salad.