Crunchy Asian Broccoli Slaw |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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I get cravings for this. Modified from the Atlanta Journal. Perfect for summer parties or anytime. Ingredients:
2 (12 ounce) bags broccoli slaw mix |
1 (6 ounce) bag dried cranberries |
1 (4 ounce) bag sliced almonds or 1 (4 ounce) bag cashews or 1 (4 ounce) bag sunflower seeds or 1 (4 ounce) bag sesame seeds |
8 green onions, thinly sliced |
1 (3 ounce) package ramen noodles, uncooked and crushed |
1/3 cup rice wine vinegar |
1/4 cup white sugar |
2 teaspoons salt |
1 teaspoon pepper |
1/3 cup vegetable oil |
1/3 cup sesame oil |
Directions:
1. For dressing:.
2. 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.
3. For slaw:.
4. 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.
5. 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.
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