Mix together first 4 ingredients and let stand overnight. Mix beef Ramen noodle seasoning with vegetable oil, vinegar and sugar. One-half hour before serving, crumble up noodles. Add to slaw mixture and stir. Stir the dressing mixture well and add to slaw.
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.
arge saute pan.
Crush Ramen Noodles and add to pan
Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.
Break up Ramen noodles and put in large bowl with broccoli slaw.
In separate bowl, add oil, sugar, vinegar and flavor package from noodles.
Mix well.
Roast almonds on tray in oven at 350\u00b0 for 15 minutes.
Put dressing on slaw 4 hours before serving and stir and toss.
Put almonds and sunflower seed on slaw just before serving. Stir well and enjoy!
Combine the slaw, peppers, scallions, and nuts in a large bowl.
Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
Stir the dressing into the salad.
Crumble the ramen noodles and add to salad.
Toss the whole thing to get everything coated.
Combine broccoli cole slaw, Ramen noodles, toasted almonds, sunflower seeds and green onions.
*About 1/2 cup each.
Prepare noodles according to directions on package. Save packs of spices for dressing. Let cool. Add other ingredients and mix. Refrigerate.
Combine dressing (sugar through sesame oil) in a small bowl.
Pour over slaw, toss to coat.
Toss together cabbage, onions, sesame seed, almonds and dry Ramen noodles.
Mix water, oil, sugar, vinegar and Ramen seasoning package to make dressing.
Pour dressing over cabbage mixture and toss.
Refrigerate at least 4 hours.
Can be made a day or two in advance.
Toss together cabbage, onion, sesame seeds, and dry Ramen noodles. Mix water, oil, sugar, vinegar and ramen seasoning to make dressing.
Pour dressing over cabbage mixture; toss. Sprinkle with almonds. Serves 6.
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.
Cook pasta in boiling, salted water until al dente. Cool.
Add pasta, broccoli slaw, almonds, and dried cranberries to a large bowl. In a separate bowl, whisk together the yogurt, mayonnaise, cider vinegar, sugar, cayenne, salt and pepper. Add the dressing to the broccoli and stir to combine. Check seasonings and adjust.
In a mixing bowl, whisk together the sour cream, mayonnaise, sugar and vinegar.
Toss in the broccoli slaw and carrots.
Mix to combine well.
Season to taste with salt and pepper.
Cover and chill for 2 hours or overnight.
Prepare noodles according to package directions (2-3 minutes).
Do not add flavoring.
Drain noodles and toss in corn oil.
Blanch broccoli in boiling water (1-2 minutes) and drain.
Refresh under cold water.
Mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
Refrigerate.
Before reheating, stir in peanuts.
Reheat in microwave (2-3 minutes).
Combine first 5 ingredients in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves.
Remove from heat.
Pour over broccoli slaw mix, stirring gently.
Cover and refrigerate at least 4 hours, stirring occasionally.
Serve with a slotted spoon.
Combine Low-Fat Mayo, Lemon Juice, Raisins and Sweet and Low and set aside. Cut Green Apple into matchsticks and toss with Broccoli Slaw. Pour Dressing over Salad and Mix Well.
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
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