This salad = pure family. It’s made appearances at countless family get-togethers. I can thank my mom, my sister Sue and my Aunt Debra for sharing it at their tables and passing the recipe down to me.
This is a breakout role for the Ramen Noodle: crunchy instead of soft and chewy, and it works! You could use this as a side dish at a family bar-b-que, or scarf a bowl as a fast lunch. Either way, it’s easy to prepare and disappears just as easily, so if you’re feeding a hungry family you may want to double the recipe.
1 Package of Broccoli Slaw
4 green onions
1 package slivered almonds
1 package Ramen Noodles (reserve seasoning packet)
1/3 cup Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup sugar
In a saucepan, toast the almonds in a tablespoon of melted butter and a pinch of salt. Stir constantly to avoid burning. Set Aside.
Crush bag of Ramen into small pieces. Melt another tablespoon of butter and toast the Ramen noodles. Set Aside.
Combine Broccoli Slaw and sliced green onions in a large serving bowl.
In a small glass bowl mix oil, vinegar, sugar, and Ramen seasoning packet.
Add toasted almonds and ramen to broccoli mix, toss in dressing, and refrigerate until ready to eat.