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    Vegetable: Broccoli Cole Slaw

    Source of Recipe

    Paula Deen

    List of Ingredients

    SALAD:
    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
    Chopped green onions, for garnish

    DRESSING:
    3/4 cup canola oil
    1/4 cup brown or white sugar
    1/4 cup apple cider vinegar
    1 ramen noodle seasoning packet

    Recipe

    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

 

 

 


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