My friend Shannon shared this recipe with me last summer (it’s originally from Allrecipes), I instantly fell in love with it and make it all the time! It’s the perfect alternative to the usual summer picnic/party potato, pasta or macaroni salad.
2 packages shredded Broccoli slaw mix
8 green onions, chopped
1/2 cup butter
2 packages reduced sodium chicken flavored ramen noodles
1 cup slivered almonds
1 cup unsalted sunflower seeds
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tsp soy sauce
In a large bowl, toss together the broccoli slaw and green onions. Set aside.
Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a separate large bowl and mix with almonds and sunflower seets. Sprinkle the seasoning packets over all. Add to skillet; cook and stir until noodles are toasted, approximately 8 minutes.
In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal and shake vigorously to blend.
Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all and stir briefly to coat.
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