Broccoli Slaw Salad
2 bags (3-ounce) ramen noodle soup -
¾ stick butter
¼ cup almonds, slivered
2 (12-ounce) bags broccoli slaw
¼ cup sunflower seeds
Green onions, chopped for garnish
¾ cup canola oil
¼ cup brown or white sugar
¼ cup apple cider vinegar
1 ramen noodle seasoning packet
½ cup whole cashews
Did you know that parsley gives great flavor and is nutritious in salads? Just one ounce provides 43% of the Recommended Dietary Allowance for Vitamin C and 18% and RDA for iron in men and 12% in women, plus 1 mg of beta carotene.
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat).
Meanwhile, whisk together all the dressing ingredients in a small bowl.
Place the shredded broccoli into bowl and toss with the noodles, almonds, cashews and sunflower seeds.
Pour dressing over salad and toss to coat. Garnish with chopped green onion.