Shared by Michael Hurwitz
Shared by Michael Hurwitz
Broccoli Slaw Salad
Yield: 4 - 6 servings
Broccoli Slaw Salad
Yield: 4 - 6 servingsFamily Journey
PittsburghMiami BeachBay Harbor, Florida
Jackson Heights, Queens
This recipe was shared by Michael Hurwitz. Read more about his family in "In This Family, Thanksgiving Shabbat Means BBQ Corned Beef" and try his recipes for corned beef with barbeque sauce and egg noodles with cabbage.
Ingredients
- 1 12 ounce bag of broccoli slaw
- ½ green pepper, deseeded, destemmed and finely chopped
- ½ red pepper, deseeded, destemmed 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 350 degrees.
Step 2
Break the dried ramen noodles into smaller pieces with your hands and place into a baking sheet. Add the almonds and sunflowers and mix well. Spread the noodles, almonds and sunflower seeds into 1 layer on the baking sheet and transfer to the oven. Bake for about 5 to 8 minutes until toasted and golden brown. Set aside to cool to room temperature.
Step 3
Add the sugar, oil, vinegar, garlic and soup spices (if using) into a small bowl and mix until combined well into a dressing.
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 the slaw well until the vegetables are distributed evenly and the salad is coated in dressing.
