Nutty Ramen Broccoli Slaw Recipes

Steps:

• Mix slaw, chopped onions, noodles only from Ramen noodles (crush them with your hands), almonds and sunflower seeds together in bowl.
• Make dressing w/oil, vinegar, sugar, and add the 2 packets of flavoring from the Ramen noodles.
• Add dressing to your taste- I used about half.
• Note: Instead of white vinegar and sugar, I used 1/2 cup of flavored rice vinegar.

Steps:

• Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. , In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.

Steps:

• Whisk 1/2 cup vegetable oil, 1/3 cup rice vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce and 2 teaspoons toasted sesame oil in a large bowl. Break two 3-ounce packages ramen noodles into bite-size pieces (discard the seasoning packets). Add the uncooked ramen to the vinaigrette along with one 16-ounce bag broccoli slaw mix, 1 cup julienned snow peas, 3/4 cup toasted slivered almonds and 4 chopped scallions. Season with salt and pepper and toss. Let sit 1 to 2 hours before serving.

Steps:

• Set aside the noodle seasoning packet:crush the noodles and place in a large bowl.
• Add the slaw mix, broccoli, olives, sunflower seeds and almonds.
• In a container with a tight fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet: shake well.
• Drizzle over salad and toss to coat.
• Serve immediately.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
• Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
• Toss together the coleslaw mix and the green onion in a large bowl.
• Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

Steps:

• set aside the seasoning for the noodles, crush, place in bowl for later use.
• Put slaw mix, sunflower kernels, almonds, olives, onions, and broccoli in large bowl, mix. next combine sugar (I use a little less sugar), vinegar, and oil in jar and contents of seasoning package, shake well. Drizzle over salad and add the crushed noodles, toss to coat and serve immediately -- uummmm goood!

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

Steps:

• Heat butter and olive oil in large saute pan.
• Crush Ramen Noodles and add to pan along with almonds.
• Saute for approx 5-7 minutes or until noodles and almonds are lightly browned. Set aside.
• In very large salad bowl, combine broccoli, broccoli slaw and sunflowers.
• Add toasted noodle/almond mixture and toss.
• Make dressing by whisking together in a small bowl: vegetable oil, brown sugar, apple cider vinegar and the Ramen noodle seasoning packet.
• Pour dressing over salad and toss.
• Top with chopped green onions.
• Serve immediately for crisp noodle slaw, or refrigerate for one day for softer noodle slaw.

Steps:

• Combine the flavor packet from the soup mix with the vinegar, sugar, and oil in a 2-quart or larger serving bowl.
• Using a whisk, beat until well blended.
• Add the broccoli slaw and ramen noodles, breaking the noodles into small pieces.
• Toss well to coat with dressing, then garnish with nuts and seeds as desired.
• Refrigerate for at least 10 minutes before serving.

Steps:

• Whisk olive oil, vinegar, sugar, and ramen noodle seasoning packets together in a bowl.
• Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a bowl; fold in dressing. Refrigerate at least 2 hours. Stir again before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

Steps:

• Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.