Crunchy Broccoli Slaw
A Crunchy Broccoli Slaw with ramen noodles, almonds, and a sweet and tangy dressing. This salad is ready in 30 minutes or less with just 5 minutes prep!
If it’s a party that involves grilling meat, this Crunchy Broccoli Slaw recipe has to be on the menu. It just does.
And with Memorial Day right around the corner, I knew I was morally obligated to get this broc slaw posted ASAP.
It’s a lot like regular coleslaw but basically better in every way.
First, it’s made with broccoli cole slaw which, in addition to being available EVERYWHERE now (in ways it wasn’t 10 years ago), is super crunchy. No soggy slaw, Mister.
Second, all the crunchies! Ramen noodles, sliced almonds, and shelled sunflower seeds are salty and crunchy and insanely good. And when I say Crunchy, I mean in the literal sense, not the figurative sense. Ramen noodles in particular are not “crunchy” in the figurative sense.
Have I lost you yet? It was a health food joke. Sort of.
(At least I make myself laugh).
Third, the dressing is only 3 ingredients. Equal parts oil, vinegar, and sugar. Sounds good to ME!
This recipe for Broccoli Slaw came from my good friend Bobbi. If you’ve read any of my previous posts, you know how people in my life get assigned a certain recipe for parties and potlucks that they are forever required to bring. This one is Bobbi’s.
My Baby Bok Choy Salad has a similar flavor profile but slightly more exotic ingredients. It’s amazing. Tastes like take out in salad form. Check it out here!
Gluten-free folks! (You know who you are.) Leave out the Ramen per usual. And Happy Memorial Day weekend.
Crunchy Broccoli Slaw
- 1 (16 ounce) package broccoli coleslaw
- 1 package ramen noodles crushed, seasoning packet discarded
- 1/2 cup sunflower seeds shelled
- 1/2 cup sliced almonds
- 1 bunch green onions sliced (green and white parts)
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1/2 cup sugar
- In a large bowl, combine coleslaw, ramen noodles, sunflower seeds, almonds, and scallions. In a small bowl, whisk together vinegar, oil, and sugar.
- Pour dressing over the top of salad ingredients and toss to coat. Let rest 20 minutes at room temperature to blend flavors.
This recipe is from my friend Bobbi.
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