Broccoli Slaw Salad

Broccoli Slaw Salad

Serves 4 (entree) or 8 (side dish).

This is a great option for a light summer meal or side dish at a picnic. It's flavorful, crunchy, and satisfying. When The Mr. and I eat this as the main entree, I top it with some grilled chicken for extra protein and substance.

Salad:
(2) 14-oz. pkg. broccoli slaw (see note below)
1 bunch green onions, chopped
1 pkg. Oriental Ramen noodles
1 c. almond slivers (I used peanuts for allergy purposes)
1 c. shelled sunflower seeds, optional (I omitted)

Dressing:
1/4 c. sugar
1/4 c. vegetable oil
1/6 c. white vinegar
1/2 c. water
1 flavor packet from Oriental Ramen noodles

Prepare and mix dressing. Toast nuts and Ramen noodles in 450 degree oven for approximately 5-6 minutes. Watch carefully so they don't burn! In a large bowl, mix broccoli slaw and green onion. Top with nuts and noodles (and sunflower seeds, if using). Toss with dressing, and serve.

A Few Notes From The LL: Broccoli slaw (found near the bagged lettuce) comes in 14 oz. packages in my grocery store. With the amount of dressing, one package is never enough, but using all of the two can sometimes lead to a dry salad. Start out using 1.5 packages of the broccoli slaw, and then, after you've tossed the dressing, check to see if it would be appropriate to add more. You could also slightly increase the amounts of dressing ingredients, but just be careful, as to not upset the balance between the Oriental Ramen flavor packet.

Also, if you are making this ahead of time, wait to toss nuts/noodles/seeds and dressing until just before serving. You don't want to end up with soggy noodles!