Ramen Salad Broccoli Slaw
Does anyone have a terrific ramen and broccoli slaw salad for me?
This doesn’t call for broccoli slaw, but you could certainly use it instead of cabbage… would be a nice change, I think!
Mock Bok Choy Cabbage Salad
3 oz ramen noodle soup mix – Oriental flavor
¼ cup salted sunflower seeds
¼ cup slivered almonds
3 Tbsp. butter
2/3 cup vegetable or canola oil
1/3 cup cider vinegar
2½ Tbsp. sugar (or 4 packets Splenda)
1 Tbsp. soy sauce
½ head of cabbage, sliced very thinly
2 shredded carrots (or sub 2 bags of cole slaw mix for cabbage and carrots)
5-6 green onions, sliced diagonally
Remove flavor pack from soup, set aside. Melt butter in small nonstick skillet. Break ramen noodles into pieces and place in skillet with butter; add sunflower seeds and almonds, and saute 5-8 min or until toasted, stirring occasionally. Drain on paper plate or paper towel.
Whisk flavor pack, oil, vinegar, sugar, and soy sauce in bowl until blended.
Place cabbage and carrots in a large bowl, add sliced onions. Mix dressing into cabbage mix. Place noodle mix around the outside edge of cabbage. (Makes a nice presentation, but for our family I just toss it all together).
