Monday, February 9, 2009

Broccoli Cole Slaw

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw
(in the bagged salad section of the grocery store)
1/4 cup sunflower seeds (optional)
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider 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). Meanwhile, whisk together all the dressing ingredients
in a small bowl. Place the shredded broccoli into bowl and
toss with the noodles, almonds, and sunflower seeds. Pour
dressing over salad and toss to coat. Garnish with chopped
green onions.

Recipe from Paula Deen on food network