My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. &mdash;Dora Mae Clapsaddle, Kensington, Ohio
 

Nutty Broccoli Slaw

(3 ounces) chicken ramen noodles

broccoli

onions

broccoli florets

(6 ounces) ripe olives, drained and halved

sunflower kernels, toasted

almonds,

sugar

cider vinegar

olive oil

I always put the noodles and nuts in a pan with a little butter and brown/toast a little.  This adds great flavor.  Also I add the seasoning packet to the dressing and a little sesame oil.  I've never made it with olives, but then again, I don't like olives.   I add the toasted noodles and serve because I like it crunchy.  Leftovers will get soggy.

yummy. light. and tasty. I omitted the ramen seasoning, instead, i used a teaspoon of chicken bouillon powder. It tasted good.

I've made this recipe several times. Usually I use roasted sunflower seeds and skip the almonds to save on time.

I am making this for a potluck for tomorrow. It says serve immediately. Has anyone made it and let it sit in the fridge overnight?

This is a great tasting crunchy salad.  I really love it.  Instead of making the dressing, I used a bottle of Italian dressing, added the ramen seasoning and shook well before adding to the salad. Great recipe.

I made this following the recipe, was very good and a hit at the potluck.  Next time I will cut the oil in half, my personal preference.

I have been  making this salad for about 20 yrs., and it is always the most requested,, when we go to a gathering, and always am asked for the recipe...Nanny Pat

I have made this for a family dinner and everyone loved it. So now in the summer I make it for outside dinners and parties.

A favorite at our house, but I like to make it for company so there's a better chance of it all getting eaten -- makes a lot!!! Leftovers not so good because the noodles get soggy overnight. If you make this ahead, don't add the noodles until right before serving, so they'll still be crisp. I cut the oil to 1/4 or 1/8 cup and it's fine that way. Raspberry vinegar also good, as is not toasting the almonds and sunflower seeds.

in response to  sherriefults:  I do not put ingredients together ahead of time, but it is a matter of preference.  The ramen noodles get soggy if you do that.  I like them crunchy.  You could prepare the evening prior and just mix together right before your potluck.in response to  jaorr:  I have seen this recipe using the seasoning from the ramen noodles in the sugar, vinegar, oil.  It adds some salt, etc.

<p>Its a great salad, but the dressing was not good. I made the salad with soya sauce, canola oil and some of the seasoning from the ramen package.  I've made it twice in a week</p>

It was good and every bite disappeared at a potluck.  I gave it 4 stars because of the dressing - seemed to lack something.  Plus I don't like my salad drowned in dressing, which would've happened if I used it all -- next time (and I will make again), I will play around with adding something to the dressing - maybe a little garlic and soy sauce??

My family loved it!  My son who hates broccoli had several helpings.  I had to use balsamic because I was out of cider vinegar; it tasted great with it.  I cut the recipe in half and still had tons, but it all got eaten within a day.

My family really enjoyed this colorful salad.  I've made it twice now and the 2nd time I added some grilled chicken and it was a light meal for our family.  Just a note:  Add the dressing just prior to serving.

This salad has great possibilities. I agree with the others that said something was missing. I will make this again but instead of the oil, vinegar and sugar dressing I will try Paul Newman's Sesame Ginger Low Fat Dressing. I think that will provide the missing link. I will also leave out the Ramen altogether as I didn't think it added much (maybe I broke up the noodles too small). Maybe I will try bigger chunks but not use the flavor packet as it was added to the dressing which I'm not using for my 2nd try.

Excellent! We have made this for several yeRs. Love it.

I made this (w/o olives) for a family sit-down dinner this evening. Fantastic! I will definitely make it again!

I have made this salad numerous times over the past few years and every time it's been met with rave reviews.  The only thing I change about it is that I omit the olives because I don't care for olives.  Great salad, always a winner!

This salad is always a hit with family and friends! It's delicious!  I omit the olives since our family doesn't like them.  I usually don't toast the sunflower kernels or almonds.

nutty broccoli slaw

Prep Time: 15 minutes

Total: 15 minutes

Servings: 16

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web

Broccoli Slaw

Broccoli Slaw

Broccoli Slaw

Broccoli Slaw

Broccoli Slaw

Broccoli Slaw

Nutty Mango and Napa Cabbage Slaw

Creamy Broccoli Slaw

Broccoli Slaw Recipe

Classic Broccoli Slaw

Broccoli Cranberry Slaw

Creamy Broccoli Slaw

Chinese Broccoli Slaw

Ramen Broccoli Slaw

Magdalena Roze's broccoli slaw

Lime Cilantro Broccoli Slaw

Easy Broccoli Slaw Salad