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).
- 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.