Thursday, March 22, 2012

Broccoli Ramen Noodle Salad

My sister's boyfriend brought this very yummy salad to a family cook out a few years ago and ever since then everyone asks him to make it every time we get together. I looked the recipe up on the internet and made it my own so I could make it for my family. I am always trying to find new ways to keep our Lenten menu exciting as well as delicious and this salad/slaw always pleases. It is full of shredded veggies, nuts, and sunflower seeds. The dressing is made with olive oil, sugar, apple cider vinegar and the seasoning packet from the Ramen noodles. And, of course, the Ramen noodles are crumbled and added for texture. I actually prefer this salad the next day after the noodles have absorbed all the flavors and soften a bit.

After making this tonight, I wondered if anyone else had used these budget noodles in a creative way. Please share links to your blog or photos.


ChaCha's Broccoli Ramen Noodle Slaw

2 Bags of Broccoli Slaw (in produce section)
2 Packages of Ramen Noodles - any flavor (I prefer the Oriental)
1 Crown of fresh Broccoli, chopped
1 Cup of  Peanuts (Cocktail or Dry Roasted)
1/2 to 3/4 Cup of Sunflower Seeds

1/2 Cup of Canola Oil
1/4 Cup of Apple Cider Vinegar
1/2 Cup of Sugar
1 Packet of the Oriental Seasoning Mix (That comes with the noodles)

To Prepare:
-Mix all of the veggies and nuts together in a large mixing or salad bowl. I also like to add extra shredded carrots if I have them on hand, but not necessary. I know others chop green onion and include, but I prefer no onion. Break apart the uncooked ramen noodles into bite size pieces.  I add them from the beginning so they soak up the dressing.
-Whisk the dressing ingredients together until well blended. If you want a deeper flavored dressing, use both seasoning packets - I like my dressing with only 1 packet. Pour dressing over slaw mix and shake or mix well. Cover and place in the refrigerator for at least and hour before serving. Overnight is even better.

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