In a large bowl, pour the bag of broccoli slaw mix.
In another bowl, mix cole slaw mix (dry) as directed on package. Pour dressing over broccoli slaw mix; mix well.
Before serving, sprinkle cheese and bacon on top.
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.
Combine the olive oil, sugar, vinegar and flavor packs from the noodles and pour over the broccoli cole slaw, and green onions. Refrigerate. Just before serving add the crushed noodles, sliced almonds, and sunflowers seed kernels.
Prepare noodles according to directions on package. Save packs of spices for dressing. Let cool. Add other ingredients and mix. Refrigerate.
Combine broccoli cole slaw, Ramen noodles, toasted almonds, sunflower seeds and green onions.
Using large bowl, mix together cole slaw, onion, sunflower seeds and almonds.
Crush noodles before opening, then add to cole slaw mixture.
Mix chicken packet (from noodles) with vinegar, oil and sugar.
Add to cole slaw mixture; mix well.
Mix together cole slaw and onions.
Brown sesame seed and sliced almonds in a small amount of oil; cool.
Blend sugar, vinegar, oil, salt and pepper.
Break Ramen noodles on top of cole slaw (do not use seasonings).
Pour on dressing.
Add seeds and nuts.
Needs to set at least 2 hours.
Toss just before serving.
the Spicy Cole Slaw, on the side.
SPICY COLE SLAW.
Combine the
Mix together and refrigerate cole slaw and onions.
Mix together next 6 ingredients.
Refrigerate for several hours. Toast almonds and sesame seed in 350\u00b0 oven.
Just before serving, crumble Top Ramen noodles; mix with almonds and sesame seed. Place over slaw.
Pour dressing over and serve.
Brown noodles, almonds and sesame seeds in the butter and cool.
Add green onions and cole slaw.
Shred cabbage in bowl.
Add pinch of celery seed or more, if desired.
Add cole slaw dressing and stir.
Chill and serve or serve immediately.
Combine in a saucepan, the vinegar, salt, dry mustard, celery seed, salad oil and sugar.
Bring to a boil for 1 minute.
Cool. Combine cole slaw and chopped onions.
Pour cooled dressing over slaw and onion mixture.
Refrigerate before serving.
Serves 6 to 8.
Mix cole slaw mix with crumbled dry Ramen noodles, sunflower seeds, onions and almonds in large bowl.
Cover and refrigerate until time of serving.
Brown noodles (broken up) and almonds in melted butter; very low flame.
DO NOT BURN.
Set aside.
Mix vinegar, sugar, olive oil and dry seasoning mix from soup pack in a small bowl.
Set aside.
Place cole slaw in serving bowl; mix all ingredients together 10 minutes before serving.
Mix sugar, ground celery seed and milk into mayonnaise. Add vinegar and whisk until smooth. Add cole slaw mix. Stir until mixed well. Refrigerate to chill and serve.
Mix cole slaw mix, onions, sunflower seeds, almonds or pecans and uncooked Ramen noodles.
Set aside.
Mix vegetable oil, vinegar, sugar, salt, pepper and noodles seasoning.
Pour this mixture over first mixture and toss.
Combine all ingredients and pour over cole slaw mix. Marinate about one hour.
Wash and drain cole slaw mix.
Mix all other ingredients and beat until smooth.
Pour over slaw mix and toss until completely mixed.
Chill 1 to 2 hours.
Up to 1 hour before serving, combine cole slaw mix, green onions, Ramen noodles (save the seasoning mix packet for the dressing), almonds and sunflower kernels in a salad bowl.
Cover and chill.
Mix together while keep adding sugar until desired sweetness. Mix together until creamy, then pour over cole slaw mix.