Ingredients
-
12 ounces broccoli florets (chopped small-med size)
-
1/4 cup sunflower seeds (kernels)
-
2 (3 ounce) packages ramen noodles (any flavor, I use the 'oriental' flavor, reserve 1 seasoning packet for dressing)
-
3 tablespoons butter
-
2 tablespoons olive oil
-
3/4 cup vegetable oil (I use Canola)
-
1/4 cup brown sugar
-
1/4 cup apple cider vinegar
-
1/4 cup green onion, chopped (to garnish)
-
1/4 cup sliced almonds
-
1 (12 ounce) bag broccoli coleslaw mix (bagged in produce section of grocery store)
Instructions
- Heat butter and olive oil in large saute pan.
- Crush Ramen Noodles and add to pan along with almonds.
- Saute for approx 5-7 minutes or until noodles and almonds are lightly browned. Set aside.
- In very large salad bowl, combine broccoli, broccoli slaw and sunflowers.
- Add toasted noodle/almond mixture and toss.
- Make dressing by whisking together in a small bowl: vegetable oil, brown sugar, apple cider vinegar and the Ramen noodle seasoning packet.
- Pour dressing over salad and toss.
- Top with chopped green onions.
- Serve immediately for crisp noodle slaw, or refrigerate for one day for softer noodle slaw.