Broccoli Cole Slaw
1 bag (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
1/4 stick butter
1/2 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
Chopped green onions, for garnish
Dressing Mix:
3/4 cup canola oil
1/4 cup brown sugar
1/4 cup red wine vinegar
1 ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat) until nicely toasted. Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles and almonds. Pour dressing over salad and toss to coat. Garnish with chopped green onions. Enjoy!
Kerry Heyer
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