Shared by Michael Hurwitz
Shared by Michael Hurwitz
Broccoli Slaw Salad
Yield: 4-6 servingsTime: 20 minutes
Broccoli Slaw Salad
Yield: 4-6 servingsTime: 20 minutesFamily Journey
PittsburghMiami BeachBay Harbor, Florida
Jackson Heights, Queens
This broccoli slaw recipe from Michael Hurwitz's family is wonderfully crunchy, courtesy of slivered almonds, sunflower seeds, and a package of instant ramen noodles, all of which get toasted until golden brown. In Michael's family, it's often served on the Shabbat after Thanksgiving along with his grandfather's recipes for corned beef with barbeque sauce and egg noodles with cabbage — but it's also excellent at a barbecue.
Read more about his family in "In This Family, Thanksgiving Shabbat Means BBQ Corned Beef."
Ingredients
- 12 ounce bag of broccoli slaw
- ½ green pepper, deseeded, de-stemmed and finely chopped
- ½ red pepper, deseeded, de-stemmed and finely chopped
- 4 scallions, finely sliced
- 1 pack instant ramen noodle soup
- ¾ cup slivered almonds
- ½ cup sunflower seeds, raw
For the dressing
- 1 teaspoon granulated sugar
- ½ cup olive oil
- ⅓ cup white vinegar
- 1 clove garlic, minced
- Ramen soup spices (optional)
Preparation
Step 1
Preheat the oven to 350F.
Step 2
Break the dried ramen noodles into smaller pieces with your hands and place onto a baking sheet with the almonds and sunflower seeds. Mix well to combine and spread into an even layer on the baking sheet. Transfer to the oven and bake until toasted and golden brown, about 5-8 minutes Set aside to cool to room temperature.
Step 3
Add the sugar, oil, vinegar, garlic, and soup spice packet into a small bowl and whisk until combined.
Step 4
Place the broccoli slaw, green and red peppers, scallions, toasted ramen noodles, almonds, and sunflower seeds into a large mixing bowl. Add the dressing and mix well until the salad is coated in dressing. Slaw can be stored in an airtight container in the refrigerator for 4 days.
