Broccoli Slaw Recipe
My Broccoli Slaw Recipe is a deliciously crunchy salad that is quick and easy to prepare. It combines a package of pre-cut broccoli slaw with crunchy ramen noodles, toasted almonds, and a homemade Asian style dressing. This is the perfect salad for all those summer cookouts! // acedarspoon.com
Servings: 6
Ingredients
- 2 - 3 ounce packages Ramen noodles toasted
- 3/4 cup sliced almonds toasted
- 1 - 16 ounce package broccoli slaw
- 1/4 cup cilantro chopped
- 3 green onions thinly sliced
FOR THE DRESSING
- 3/4 extra virgin olive oil or avocado oil
- 2 tablespoons honey {more or less to taste}
- 2 tablespoons soy sauce low-sodium
- 1 to 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder or 1 teaspoon freshly grated ginger
- Salt and pepper to taste
Instructions
- Heat the oven to 350°. Break the ramen into small chunks and place on a cookie sheet. Bake for 5 minutes. Stir in the sliced almonds and bake for an additional 3 to 5 minutes until toasted.
- In a large bowl combine the broccoli slaw, cilantro and green onions.
- Pour all the ingredients for the dressing in a blender. Blend for 10 seconds. Pour into a jar or bottle.
- Toss the salad with as much of the dressing as you would like.
- Refrigerate the salad for 30 minutes before serving for best results. Remove the salad from the refrigerator and top with the noodles and almonds.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Toasting the ramen noodles and sliced almonds gives the slaw a richer flavor.
- You can add sunflower seeds or other nuts if you like.
- Start with 1 teaspoon roasted sesame oil and taste, add another teaspoon if you like it a little nuttier.