While at my brother’s groom’s dinner last September, I ate this amazing broccoli slaw that my new SIL’s (sister-in-law) aunt had made. I remember loving the various veggies, the crunchiness, the Asian-inspired flavors…..
So, when I requested the recipe I was told that it was Paula Deen’s….just look it up on the Food Network website.
uh-oh
Now, I love a woman who ♥’s her food as much as Paula does and who isn’t afraid to eat a little unhealthiness…because hecks, we only go around once. Eat the butter and enjoy it! (Okay – with moderation, people…and if you have any sort of health concern, extreme moderation!) Knowing that this was a Paula recipe I knew there couldn’t be anything too healthy about it.
But, I held out hope…its main ingredient is broccoli afterall.
*looks at recipe*
whoah….I’m pretty sure broccoli could only get more unhealthy if I covered it in lard and deep fat fried it.
But – it is AMAZINGLY DELICIOUS. I highly, highly recommend it!
Broccoli Cole Slaw
Recipe courtesy Linda Fuller and Christine Lakhani
(Note: This makes a BIG batch. I would certainly half it next time. We ate it at every meal and still had to throw out a bit after a few days.)
Ingredients –
- 2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
- 3/4 stick butter
- 1/4 cup slivered almonds
- 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
- 1/4 cup sunflower seeds
- Chopped green onions, for garnish (I left this out…not a big green onion fan.)
Dressing Mix –
- 3/4 cup canola oil
- 1/4 cup brown or white sugar (I used brown.)
- 1/4 cup apple cider vinegar
- 1 ramen noodle seasoning packet
Directions -
1. 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). (I did this until the noodles slightly softened and both they and almonds browned a bit. It takes longer than you think it should and there will be a lot of melted butter still.)
2. Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, (and melted butter) and sunflower seeds.
3. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Yum, Paula Dean is never healthy that’s for sure. And I never told you, but I love your hair red, is it still red?
Thanks! It is still red and I think I’m going to keep it that way until Spring/Summer. While I’m white as a ghost in the winter, I do actually tan quite easily so the red may look weird then.