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Nutty Broccoli Slaw

My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    16 servings

Ingredients

  • 1 package (3 ounces) chicken ramen noodles
  • 1 package (16 ounces) broccoli coleslaw mix
  • 2 cups sliced green onions (about 2 bunches)
  • 1-1/2 cups broccoli florets
  • 1 can (6 ounces) ripe olives, drained and halved
  • 1 cup sunflower kernels, toasted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup sugar
  • 1/2 cup cider vinegar
  • 1/2 cup olive oil

Directions

  • Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
  • In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.

Test Kitchen Tips
  • Shave a few calories from this recipe by reducing the vinegar and oil from 1/2 cup each to 1/3 cup.
  • Add 1 teaspoon each minced garlic and ginger plus 1 tablespoon toasted sesame oil for an Asian-inspired twist to the dressing.
  • If you prefer a more neutral flavor, use canola oil in place of olive oil.
  • Nutrition Facts
    3/4 cup: 206 calories, 15g fat (2g saturated fat), 0 cholesterol, 248mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 4g protein.