Monday, September 7, 2015

Oriental Broccoli Slaw


I love making this slaw and taking to family gatherings. It's easy to make a large amount and you really can't screw it up. Quite often, somebody asks me for the recipe, but I'm bad about getting it to them. With it here, all I have to say is "Check out my blog!"

Oriental Broccoli Slaw
Ingredients
  • 1 bag broccoli slaw mix
  • green onions (for garnish)
  • 1/4 cup pine nuts
  • 1/4 cup sunflower seeds
  • 1/4 cup brown sugar (white will work)
  • 3/4 cup oil (vegetable or canola)
  • 1/4 cup apple cider vinegar
  • 1/2 stick butter
  • 1 pack Ramen noodles, oriental flavor


Melt about 1/2 stick of butter in a large skillet.

Open the noodles and place them in a plastic zip top bag. Reserve the seasoning packet for the dressing. Crush the noodles with a rolling pin.


Place crushed noodles and pine nuts in the skillet with melted butter. Saute over medium heat, stirring occasionally, until toasted. Don't let the pine nuts burn!


Meanwhile, whisk together the brown sugar, oil, vinegar, and seasoning packet for the dressing.

Place the broccoli slaw in a large bowl and toss with the sunflower seeds and the sauteed noodles and pine nuts. Pour the dressing over the slaw and mix well until coated.


Garnish with chopped green onions. Cover and refrigerate until dinner. The flavor gets even better the next day, but it loses its crunch.


Some variations:
  • I see many recipes that use sliced or slivered almonds instead of the pine nuts I use. Almonds are much less expensive than pine nuts, so they can be a good alternative.
  • If you want to make more, use 2 bags of slaw and 2 bags of noodles. Don't change the recipe for the dressing though, it makes enough as it is to coat double the amount of slaw.
  • If you are taking this on the road, you can make the two parts the day before, then assemble them the next day at your destination. This way the slaw is still good and crunchy. Like I said above though, the flavor is great the next day if you don't mind less crunch.

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