Description
A delightful and crunchy broccoli slaw salad featuring toasted ramen noodles, sliced almonds, and a tangy dressing. Perfect for potlucks and summer gatherings.
Ingredients
Scale
For the Salad:
- 1 (12-ounce) bag broccoli slaw mix
- 2 packages ramen noodles (any flavor, seasoning packets discarded)
- ½ cup sliced almonds
- ½ cup sunflower seeds
- 4 green onions (thinly sliced)
For the Dressing:
- ½ cup vegetable oil
- ¼ cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Break the ramen noodles into small pieces and spread them on a baking sheet along with the sliced almonds. Toast in the oven for 8–10 minutes, stirring once, until golden brown and fragrant. Let cool.
- In a large mixing bowl, combine the broccoli slaw mix, sunflower seeds, and green onions.
- In a small bowl or jar, whisk together the vegetable oil, apple cider vinegar, sugar, soy sauce, salt, and black pepper until the dressing is well combined and the sugar is dissolved.
- Just before serving, add the toasted ramen and almonds to the slaw mixture. Pour the dressing over the top and toss until everything is evenly coated. Serve immediately for maximum crunch.
Notes
- For added protein, toss in some shredded rotisserie chicken.
- You can prepare the dressing and chop the vegetables ahead of time, but wait to add the ramen until right before serving to keep it crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
