• Cooking Time: 3
  • Servings: 6–8
  • Preparation Time: 10


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.


  • 2 bags (3 oz) ramen noodle soup - any flavor
  • ¾ stick butter
  • ¼ cup almonds, slivered
  • 2 (12 oz) bags broccoli slaw
  • ¼ cup sunflower seeds
  • Green onions, chopped for garnish
  • ---Dressing Mix---
  • ¾ cup canola oil
  • ¼ cup brown or white sugar
  • ¼ cup apple cider vinegar
  • 1 ramen noodle seasoning packet
  • ½ cup whole cashews


  • 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.

Author Credit: Larry Stelitano

© 2006-2017 BakeSpace, Inc. All Rights Reserved