ORIENTAL RAMEN BROCCOLI COLESLAW

This salad is incredible! It is easy, nutritious, and very colorful! I make this a lot in the summer because I can avoid heating up the stove. In the spring and summer, this is a perfect for picnics, potlucks, or hosting friends for dinner. It makes a large quantity which I love and it has an incredible crunch.

When I was a kid, I loved to eat ramen noodles out of the pack, broken apart, and plain. The crunch was unparalleled, and it was not long before I was throwing some on salads. This recipe brings everything together – it is a salad that is fun to eat!
The times I have served it to a group or taken it to a gathering, at least 2 to 3 people want the recipe. I usually have everything to make it on hand as well which means I can throw it together last minute.

As usual, if I can throw in some fresh herbs I will! Chopped fresh cilantro is fabulous either mixed in or as a garnish!

Enjoy!

INGREDIENTS:

Salad

2 (3 ounce) packages beef or oriental flavor ramen noodles – packets removed, and noodles crushed a bit (you still want to have some clumps)
2 (8 ounce) packages broccoli slaw mix
1 cup slivered almonds – toasted
1 cup sunflower seeds
1 bunch green onion, chopped

Dressing

1/2 cup sugar
3/4 cup olive oil
1/3 cup white vinegar
1 seasoning packet from the ramen

DIRECTIONS:

Toast the slivered almonds by placing them in a single layer on a cookie sheet and baking at 350º F until lightly browned, about five minutes. Let cool.

In a large bowl, layer the ramen noodles, then the broccoli slaw, sprinkle the almonds, sunflower seeds, and green onions.

Leave it layered.

Whisk together all the dressing ingredients. Pour dressing over salad …