Crunchy Asian Broccoli Slaw Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
• Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
• Toss together the coleslaw mix and the green onion in a large bowl.
• Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; mix lightly.

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

Steps:

• Mix dressing with 1 of the seasoning packages from the soup mix (put 2nd seasoning bag away for another time).
• Break apart the noodles; place in bowl and add remaining ingredients; mix.
• Add dressing mixture; toss to coat.

Steps:

• Mix dressing with seasoning packet from the ramen noodle soup mix* I used 1/4cup kraft italian and 1/4 cup of tuscan salad dressing. Mix until smooth.
• Break apart noodles and place in a bowl when you are ready to serve add the slaw, onions, and toasted almonds and seeds. Mix slightly.
• Add dressing mixture toss to coat and serve. Do not do this to far in advance of serving your meal or the noodles will go soggy. This is also no the greatest salad when serving as leftovers due to the fact that the noodles become soggy.

Steps:

• For dressing:.
• In a medium mixing bowl, combine the vinegar, sugar, salt and pepper. Drizzle in the oil, whisking as you go, until well mixed and set aside.
• For slaw:.
• Heat a dry medium frying pan over low heat and toast the nuts or seeds for about 1 minute until lightly browned and/or fragrant. Turn off heat and set aside.
• In a large bowl, combine the slaw mix, onions, nuts or seeds, cranberries and ramen noodles. Drizzle with dressing and toss until well coated. Refrigerate until serving.

Steps:

• Mix the broccoli slaw, carrots, cucumbers, scallion and cilantro in a medium bowl.
• In a jar, mix the oil, soy sauce, sesame oil, rice vinegar, peanut butter, sugar, salt and pepper. Stir vigorously to mix(or you could mix in a food processor or blender).
• Pour over salad and toss well to mix.
• Enjoy!

Steps:

• Crush the ramen noodles and set the seasoning packets aside.
• Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.
• Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.
• Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.