Asian Broccoli Slaw (Thanks Sherri M.!)

Sometimes you come across a really great recipe by luck and possibly a little boredom.  I know it’s happened to all of us before.  Either chatting on the phone (anyone do this anymore?), IMing, texting etc. and the other person mentions what they are making or eating.  And you hear it and you just HAVE to have it!
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)

Salad Ingredients
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

Dressing Ingredients
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

Directions

• 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.

**We love this salad and yes, it will feed a crowd or 4 people who eat it at every meal when it’s there for a day or so.