There are some types of food or dishes that people seem to have strongly divided opinions about. Sushi, for example, is a food that people seem to either love or hate (I personally am on the latter side of the sushi-line). I have yet to meet anyone who is simply indifferent about Sushi.
I recently came across a salad that has the same sort of following, divided lovers and haters. I’ll admit that I was a little apprehensive about this dish the first time it was served to me by my boyfriend’s mother (uncooked ramen noodles??) but I’m soooo glad that I gave it a try. She adapted the recipe from All Recipes, and I made some further adaptions to it to make it a little healthier.
I’ve been making it myself now to bring to work for lunch. Don’t be too alarmed by the fact that there is a lot of fat in this recipe. Between the canola oil and the sunflower seeds, most of the fat is monounsaturated and polyunsaturated (“good” fats).
Ramen Broccoli Salad
- 1 12 oz package broccoli slaw (available by the pre-packaged salad mixes lettuce, etc.)
- 1 3 oz package chicken flavored ramen noodles
- 1 1/2 cup chopped green onions
- 1/2 cup sunflower seeds
- 3 tbsp sugar
- 3 tbsp canola oil
- 1/3 cup apple cider vinegar
In large bowl, toss broccoli slaw, dry ramen noodles broken into small pieces, green onions, and sunflower seeds.
In small bowl, whisk sugar, canola oil, vinegar, and 3/4 of the ramen seasoning packet together. Pour over salad mix and toss again so all ingredients are evenly mixed. Refrigerate until cold.
For best results, make this salad about a day in advance of serving it to give the noodles a chance to soften just a bit.