Here’s a super easy, tasty and versatile side dish that’s great year round. Serve it with anything from the grill, alongside a bowl of chili this fall, or at your next tailgate- it’s perfectly portable! Prep ingredients ahead of time and toss together before serving. It makes a TON and can easily be halved or doubled depending on your crowd. Without fail, every time I’ve made this, someone asks for the recipe- a sure sign that something is good!
2 – 12 oz. bags broccoli slaw (by bagged salad in produce section)
2 – 3oz. bags ramen noodles in Oriental flavor
1/2 stick butter
1/2 cup slivered or sliced almonds
1/4 cup sunflower seeds
1 bunch scallions, sliced thin (white and green parts)
3/4 cup canola oil
1/4 cup sugar
1/4 cup apple cider vinegar
1 seasoning packet from ramen noodles
Crush ramen noodles in package by pounding with a rolling pin or heavy measuring cup (not too hard, though- or the package will burst). Melt butter in a skillet on medium heat. Add in crushed ramen and slivered/sliced almonds, stirring frequently until golden brown. Remove to paper towels to cool.
Meanwhile, make the dressing. In a medium sized jar, combine canola oil, sugar, apple cider vinegar and 1 seasoning packet. Secure the lid and shake
what your mama gave you well.
In a large serving bowl, combine broccoli slaw, scallions, sunflower seeds and ramen/almond mix. Pour dressing over and toss to coat. Best when served within about 30 minutes.
~ recipe from my friends Kelley and Erin