Sunday, July 10, 2011

Broccoli Slaw Aka Asian Slaw

Hey everyone! Are all of you staying cool and hopefully dry too? We are hot, hot, hot here in my part of the world, but it is almost the middle of July, so what do I expect?
Today I'm going to share with you a recipe that I found over on Splitcoatstampers. What you say, a recipe on a stamping web site?? Yes, they have a forum on there where they hold recipe swaps that you can sign up for and some of the people will share pictures of their recipe swap cards too. This recipe on SCS was called Asian Slaw. I copied off the recipe and made it exactly as it was written. Well, we thought it was too salty and peppery too, so I made a few adjustments to the recipe and tried it again, and this is what we call a winner!
First you need to mix together, packet from the ramen noodle, pepper, salt and sugar. Stir it all together and mash any clumps down, so it it nice an smooth....
Than add your apple cider vinegar and oil. Mix the dry with the wet, stirring to incorporate the two together.....
Now set aside for three hours. Alot of times I will do this part the night before and put the lid on my container and leave it out on the counter top overnight. Yes, you can do that and it will not spoil as all of the ingredients are those that sit in your cabinets anyway, besides, I have put this mixture in the refrigerator for three hours and have come back to a solid mass. Than you have to let it get warm up again so that is melts enough to be able to mix the dressing with the other ingredients, so I just leave it out.
Now when you are ready to make the salad add, broccoli slaw (this is sometimes called broccoli coleslaw), chopped green onions, slivered almonds and sunflower seeds. I usually mix this together about one hour before I'm ready to serve it. Mix it all up well.
Than right before you are ready to serve it, crush your ramen noodles. I take my rolling pin and smash them right in the ramen noodle package, saves on clean up unless you get too aggressive when you are smashing them! Add them to your slaw and toss, to get the dressing all over and to mix it all together well.

Serve. Refrigerate any left-overs. Serves around 6 to 8 people.
Broccoli Slaw
1 bag (12 to 16 oz) broccoli slaw
4 green onions, chopped, tops included
1/2 cup slivered almonds, I use sliced ones
4 tablespoons sunflower seeds
1 package chicken flavored ramen noodles, crushed

Flavor packet from the ramen noodles
1/4 teaspoon salt, you can add more if you want
1/4 teaspoon pepper, you can add more if you want
1/4 cup olive oil, can use vegetable but I like olive better
4 tablespoons sugar, you can add more if you want
4 tablespoons apple cider vinegar

Prepare dressing at least 3 hours in advance. Pour over all the slaw ingredients, EXCEPT the ramen noodles. Toss to coat well. Right before serving, add the Crushed ramen noodles.

I hope you enjoy this recipe, it was my mother-in-law's favorite salad recipe! Mary

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1 comment:

Chanda Stehlik said...

Oh, gosh! I can't believe I didn't comment on this. I'm sorry. I meant to! I LOVE this stuff, but I've never made it with broccoli slaw before. I bet it holds up a lot better than using cabbage! Sounds so yummy!