One of the greatest things about starting this cooking blog is having lots of people share their favorite recipes with me. I love when I open up my email to find that one of my friends or family members sent me a recipe to try. My very first college roommate and lifelong friend Beth emailed me this recipe for broccoli slaw. I am already a HUGE fan of slaw - when out to eat and given a choice of sides, I go with cole slaw about 95% of the time. It's something I make at home waaaay too much. I do try to mix it up by adding in sunflower seeds or apples (if you haven't tried sliced green apples in cole slaw, give it a try!) so when Bethie sent me this recipe for Broccoli Slaw with an Asian twist, I was very excited. This slaw features homemade dressing and lots of crunch. I made a few little tweaks here and there but Beth is getting all the credit on this one!
Love and thanks to my beautiful friend Beth
1 bag of broccoli slaw
4 green onions, chopped
2 tablespoons of butter
1 package of Oriental Flavored Ramen Noodles (you can use whatever flavor you prefer)
1/3 cup slivered almonds
1/3 cup sunflower seeds
2 tablespoons sesame seeds
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
Melt the butter in a skillet over low heat. Break up the ramen noodles and brown them with the noodles and sesame seeds (about 5 minutes but watch them!). Add in the sesame seeds and stir for about 2 minutes. Drain on paper towels.
Whisk together the vinegar, olive oil, sugar, soy sauce, and sesame oil. Pour over broccoli slaw and green onions and top with the crunchy stuff.
Note: this salad does not keep well overnight. It is best to mix it up about an hour before serving and let it stand in the fridge.