Description
A vibrant and crunchy Broccoli Slaw recipe that combines fresh broccoli slaw mix with green onions, sunflower seeds, almonds, and crunchy ramen noodles. Tossed in a tangy and slightly sweet dressing made from canola oil, sugar, white wine vinegar, and the classic ramen seasoning, this salad is perfect for a quick side dish or a light lunch, ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 (12-oz) broccoli slaw mix
- ¾ cup chopped green onions
- ½ cup salted sunflower seeds
- ½ cup slivered almonds
- 1 (3-oz) package ramen noodles, divided
Dressing Ingredients
- ½ cup canola oil
- ¼ cup sugar
- ¼ cup white wine vinegar
- 1 ramen seasoning packet (from the ramen noodles package)
Instructions
- Combine the salad ingredients: In a large bowl, toss together the broccoli slaw mix, chopped green onions, salted sunflower seeds, slivered almonds, and half of the ramen noodles which have been crushed into small pieces to add crunch.
- Prepare the dressing: In a separate bowl, whisk together the canola oil, sugar, white wine vinegar, and the ramen seasoning packet until the sugar is dissolved and the dressing is well combined.
- Toss salad with dressing: Pour the dressing over the broccoli slaw mixture and toss thoroughly to coat all ingredients evenly. Add salt and freshly ground black pepper to taste.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the salad chill. Serve cold or at room temperature.
Notes
- For extra crunch, add the remaining half of the ramen noodles just before serving.
- You can substitute white wine vinegar with apple cider vinegar for a slightly different tang.
- This salad is best served within 1-2 days for optimal freshness.
- Feel free to add shredded carrots or chopped bell peppers for added color and flavor.
- For a low-sugar option, reduce the sugar quantity or substitute with honey or a sugar alternative.
