Mohamed Shili This delicious broccoli slaw, inspired by Paula Deen, is a quick and easy side dish packed with crunch and tangy flavor. Perfect for any meal, it combines a crispy noodle-almond topping with a creamy, zesty dressing. Made with simple, everyday ingredients, this versatile recipe is great for barbecues, potlucks, or a speedy weekday treat!
Recipe Ingredients:
- chopped for garnish green onions
- 1/4 cup sunflower seeds
- 1/4 cup slivered almonds
- 3/4 cup butter
- 2 (3 oz) bags (other flavors will work, too) ramen noodle soup in Oriental
- 2 (12 oz) bags broccoli cole slaw mix
- 3/4 cup canola oil
- 1/4 cup or white sugar brown sugar
- 1/4 cup apple cider vinegar
- 1 ramen noodle seasoning packet
How To Make Broccoli Slaw?
- Prepare the Ramen and Almonds: Melt 170 g / 3/4 cup butter in a large skillet over low/medium heat. While the butter melts, place 2 packs of ramen noodles in a sealed bag and crush them using a rolling pin. Add the crushed noodles and 60 ml / 1/4 cup slivered almonds to the skillet, and sauté until golden brown, stirring occasionally.
- Make the Dressing: In a small bowl, whisk together 180 ml / 3/4 cup canola oil, 50 g / 1/4 cup sugar, 60 ml / 1/4 cup apple cider vinegar, and 1 ramen noodle seasoning packet until smooth.
- Assemble the Salad: In a large bowl, combine 680 g / 2 bags broccoli cole slaw mix, toasted noodle-almond mixture, and 60 ml / 1/4 cup sunflower seeds. Pour the dressing over the slaw and toss to evenly coat.
- Garnish and Serve: Top with 2 tbsp (30 ml) chopped green onions. Serve immediately or refrigerate for a few hours to let the flavors meld.
Recipe Tips:
- Crush the Noodles Evenly: Use a rolling pin or the base of a sturdy cup to break the ramen noodles into small, even pieces. This ensures they toast evenly and add the perfect crunch to the slaw.
- Toast the Noodles and Almonds Slowly: Keep the heat at medium or lower when toasting. Stir frequently to prevent burning, as they can turn bitter if overcooked.
- Mix the Dressing Well: Whisk the dressing until the sugar dissolves completely. This helps the flavors blend evenly and coat the slaw properly.
- Combine Just Before Serving: To keep the slaw crispy, toss the dressing and noodle mixture with the broccoli slaw right before serving. This prevents the noodles from getting soggy.
- Taste and Adjust: Before serving, taste the slaw and adjust the seasoning, sweetness, or tanginess by adding a pinch of salt, extra sugar, or a splash of vinegar, if needed.
How To Store Leftovers?
First, let the leftover broccoli slaw cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. Toss before serving to refresh the flavors.
Nutrition Facts
- Calories: 208
- Total Fat: 11 g
- Saturated Fat: 1.6 g
- Cholesterol: 8.1 mg
- Sodium: 404 mg
- Potassium: 771.3 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 6.4 g
- Sugars: 11 g
- Protein: 6.9 g
Check out More Recipes:
Paula Deen Broccoli Slaw
Description
This delicious broccoli slaw, inspired by Paula Deen, is a quick and easy side dish packed with crunch and tangy flavor. Perfect for any meal, it combines a crispy noodle-almond topping with a creamy, zesty dressing. Made with simple, everyday ingredients, this versatile recipe is great for barbecues, potlucks, or a speedy weekday treat!
Ingredients
Instructions
- Prepare the Ramen and Almonds: Melt 170 g / 3/4 cup butter in a large skillet over low/medium heat. While the butter melts, place 2 packs of ramen noodles in a sealed bag and crush them using a rolling pin. Add the crushed noodles and 60 ml / 1/4 cup slivered almonds to the skillet, and sauté until golden brown, stirring occasionally.
- Make the Dressing: In a small bowl, whisk together 180 ml / 3/4 cup canola oil, 50 g / 1/4 cup sugar, 60 ml / 1/4 cup apple cider vinegar, and 1 ramen noodle seasoning packet until smooth.
- Assemble the Salad: In a large bowl, combine 680 g / 2 bags broccoli cole slaw mix, toasted noodle-almond mixture, and 60 ml / 1/4 cup sunflower seeds. Pour the dressing over the slaw and toss to evenly coat.
- Garnish and Serve: Top with 2 tbsp (30 ml) chopped green onions. Serve immediately or refrigerate for a few hours to let the flavors meld.
Notes
- Crush the Noodles Evenly: Use a rolling pin or the base of a sturdy cup to break the ramen noodles into small, even pieces. This ensures they toast evenly and add the perfect crunch to the slaw.
- Toast the Noodles and Almonds Slowly: Keep the heat at medium or lower when toasting. Stir frequently to prevent burning, as they can turn bitter if overcooked.
- Mix the Dressing Well: Whisk the dressing until the sugar dissolves completely. This helps the flavors blend evenly and coat the slaw properly.
- Combine Just Before Serving: To keep the slaw crispy, toss the dressing and noodle mixture with the broccoli slaw right before serving. This prevents the noodles from getting soggy.
- Taste and Adjust: Before serving, taste the slaw and adjust the seasoning, sweetness, or tanginess by adding a pinch of salt, extra sugar, or a splash of vinegar, if needed.
Paula Deen Broccoli Slaw
