This one relies on butter-sauteed ramen noodles for a crunchy twist. Double this recipe for a party and you’ll be a hero.
- 1 package Oriental-flavored ramen noodle soup (3 ounces, other flavors work, too)
- 2 tablespoons butter
- 2 tablespoons vegetable oil,
such as canola
- 2 tablespoons brown or white sugar
- 2 tablespoons apple cider vinegar
- 1 ramen noodle seasoning packet
- 1 bag broccoli slaw (12 ounces, sold alongside bagged salads at the grocery store)
- 2 tablespoons nuts (slivered almonds or chopped peanuts)
- 2 tablespoons sunflower seeds
- Chopped green onions, for garnish (optional)
Remove the noodles from the package and set the seasoning packet aside.
Crush the ramen noodles in a large zipper-close bag.
Melt the butter in a large skillet over low/medium heat.
Add the crushed noodles to the skillet, stirring and keeping the temperature at low/medium heat until light golden brown, about 10 minutes. Set aside to cool.*
Whisk the oil, sugar, vinegar and seasoning packet in a small bowl until the sugar is completely dissolved.
Toss the shredded broccoli with the dressing to coat thoroughly, then add the fried noodles, nuts and sunflower seeds and toss again.
Garnish with chopped green onions (if using).
Sprinkle with salt and pepper to taste and serve immediately.
*If you aren’t serving the salad right away, you can fry the noodles ahead of time, let them cool, store them (covered) and then add them (and the nuts) just before serving. If you don’t mind the noodles soft (we loved them), this salad keeps great for two to three days as leftovers.
Source: Adapted from Paula Deen and Christine Lakhani at foodnetwork.com; photo by Sarah Jackson.