Quick Asian Broccoli Napa Slaw Recipes

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

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.

Steps:

• To prepare slaw, combine first 11 ingredients in a large bowl.
• To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
• Drizzle over slaw; toss well to coat. Serve immediately.

Steps:

• Shred the cabbage, discarding the tough outer leaves. Put cabbage into a large bowl.
• Add the peppers, scallions and sprouts, mix to combine.
• In a smaller bowl, combine the mayonnaise and honey. Mix well, until it is blended and creamy. Add the lime juice and mix.
• Using a mortar and pestle or a spice grinder grind together the coriander seeds, green peppercorns and the cumin seeds.
• Once those are ground, add the cardamom, ginger and red pepper flakes. Grind all the spices together until they form an even textured powder.
• Add this to the mayonnaise mixture and blend well.
• Drizzle this over the cabbage, peppers and sprouts. Mix to ensure that all the cabbage is coated. The easiest way to do this is to use your hands.
• Add the cilantro and the pistachios and toss well.
• Season with salt and pepper.
• Let chill for at least 30 minutes. The volume of the salad will be reduced but it will still be delicious!

Steps:

• Combine the cider vinegar, brown sugar, oil and one packet of the seasoning mix from the ramen noodles and let sit while preparing noodles.
• Crush the ramen noodles by placing in zip-lock bag and roll with rolling pin or anything that will work - this is very easy to do.
• "Lightly" brown the noodles and the slivered almonds in frying pan with two tablespoons of olive or canola oil - do not scorch - take off heat and cool.
• Place broccoli in large bowl and pour cooled noodles over broccoli with sunflower seeds and other ingredients. This gets better the longer it sits but still good when it is freshly made.
• Garnish with green onions.

Steps:

• Combine dressing (sugar through sesame oil) in a small bowl.
• Pour over slaw, toss to coat.