Source: Paula Dean

Servings/Yield: 10 to 12 servings

Preparation Times - Prep: 15 Minutes - Cook: 5 Minutes - Total Time: 20 Minutes


2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)

¾ stick butter

¼ cup slivered almonds

¼ cup sunflower seeds

Chopped green onions, for garnish

2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)

Dressing Mix

¾ cup canola oil

¼ cup brown or white sugar

¼ cup apple cider vinegar

1 ramen noodle seasoning packet


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 saute, 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, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

© Barbara Deitch 2020