Crunchy Broccoli Slaw
User Reviews
5
Crunchy Broccoli Slaw
Description
This salad features broccoli slaw as its base, offering a fresh crunch from shredded broccoli stalks. The addition of sliced scallions invites a mild onion flavor, while toasted sliced almonds and sunflower seeds provide nutty depth and texture. Crushed ramen noodles add an additional crisp element and a subtle salty crunch.
The apple cider vinaigrette dressing is a blend of olive oil, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper, whisked to a balanced sweet and tangy flavor. Tossing the dry ingredients with the vinaigrette coats everything evenly, and letting the salad rest at room temperature for 20 minutes allows the flavors to meld.
This salad yields about 6 cups, enough for around six 1-cup servings. It can be stored covered in the refrigerator for up to 4 days, though the noodles may soften over time. The dressing can be prepared and refrigerated up to three days in advance.
Ingredients
To make the apple cider vinaigrette:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar or less to taste
- 1 teaspoon Dijon mustard
- salt freshly ground
- black pepper freshly ground
To make the broccoli slaw:
- 12 ounces broccoli slaw (see note 1)
- 1 package ramen noodles crushed, seasoning packet discarded (see note 2)
- 1 bunch scallions sliced
- 1/2 cup almonds see note 3, toasted, sliced
- 1/2 cup sunflower seeds shelled, toasted
Instructions
- To make the vinaigrette, in a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk to combine.
- In a large bowl, add coleslaw, ramen noodles, scallions, almonds, and sunflower seeds. Drizzle with vinaigrette and toss to combine. Let sit at room temperature for 20 minutes to blend flavors.
Notes
- Broccoli slaw is typically found near bagged salad kits or can be made by julienning broccoli stalks.
- Break up ramen noodles thoroughly to prevent large clusters in the salad.
- Use toasted, sliced almonds for convenience or toast raw almonds yourself.
- Choose dry roasted, unsalted sunflower seeds without shells or roast raw seeds at home.
- The recipe yields about 6 cups, sufficient for six 1-cup servings.
- Store leftovers covered in the fridge for up to 4 days; noodles may soften but remain edible.
- Dressing can be prepared up to 3 days ahead and refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 315kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Sodium | 219mg | 9% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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