It’s been a lazy day for me. Hungry, but I didn’t want anything heavy. Decided to just roast a chicken and make a salad. Making the chicken was easy. But for the salad, I wanted something different that was quick and easy to do — and something that also had lots of flavor. I saw a bag of broccoli slaw and remember a friend making the slaw with toasted ramen. The ramen gave the slaw some crunch. I added some sliced almonds and sunflower seeds to the slaw. The slaw is a healthy alternative to a leafy green salad.
1 bag (3-ounce) Ramen Noodle Soup in Oriental flavor
1/4 stick butter
1/4 cup sliced almonds
1 12-ounce bag of broccoli slaw
1/8 cup sunflower seeds
1/4 cup rice vinegar
2 tablespoons soy sauce
3/4 cup olive oil
2 tablespoons sesame oil
1/2 tablespoon fresh ginger, grated
1/2 clove garlic, crushed and minced
1 packet ramen noodle seasoning
Put the ramen noodles in a bag and crush them with a rolling pin. Melt butter a large skillet over low/medium heat. Add the crushed noodles and sliced almonds to the skillet and saute. Stir occasionally. In a small bowl, whisk together all the dressing ingredients. Place the shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds. Pour dressing over salad and toss to coat.