Jan 19, 2011

Broccoli Slaw Salad

This is a dish that I first had only recently at a baby shower. I wasn't sure what to expect with raw ramen noodles but it was delicious! The noodles gave it an interesting texture with a little crunch.

I am a sucker for soy sauce, so I am always looking for ways to use it. I am also a sucker for easy lunch recipes. Being at home everyday with Jack, I want a little variety in my lunch routine. This was the perfect way to spice things up. It comes together in a snap, no cooking necessary. It keeps well for a couple of days, although the noodles might get a little soft but they still retain their crunch pretty well, so that's a bonus, as well. :)

When I picked up the bag of broccoli slaw, I noticed that there were several sizes. Adjust the recipe according to the amount that you have.

Broccoli Slaw Salad

1 package broccoli slaw mix
1/2 cup sliced almonds
1 package ramen noodles, uncooked and broken up (packet discarded)
2 green onions, thinly sliced, green and white parts

For the dressing:
1/3-1/2 cup flavorless oil (vegetable, canola...)
1/4-1/3 cup sugar (start with less and gradually add to taste)
1/4-1/3 cup cider vinegar
2 tbsp. soy sauce (more or less to taste)
1/2 tsp. sesame oil

1. Mix slaw, almonds, ramen, and green onions in a large bowl.
2. In another bowl or measuring cup, whisk together oil, sugar, vinegar, soy sauce, and sesame oil. Pour over slaw mixture a little at a time, mixing and tasting as you go. Store extra dressing in the refrigerator and add to salad as necessary.

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