This recipe is a keeper!
With summer just around the corner, this recipe is definitely one you’ll want to add to your rotation of recipes for dinner side salads and potlucks. Just one taste and you’ll see… THIS one is a hit!
I first tried this recipe when my three kids were very young. I was at a neighborhood swim team potluck when a neighbor of mine brought it to share. Let me tell you, this recipe was gone in a matter of minutes! It’s that good! And, the amazing part is that I sat there in shock watching all the kids (including my own) enjoying it just as much as the adults were. From that day on, this recipe has been a salad staple in my house.
First of all, it’s really easy to make, it’s pretty darn healthy, it tastes amazing and it’s kid-tested! Plus, aside from how good this salad tastes, the dressing is even better. In fact, I feel nearly convinced that once you taste the dressing you’ll be putting it on a whole lot more than just this salad. It has a perfect blend of sweet and tangy – almost too good if you ask me!
I hope you enjoy!
Ingredients
- 1 3-ounce package of Ramen Noodles (any flavor, you won't be using the seasoning)
- 1/4 cup butter
- 1 cup slivered almonds
- 1 12-ounce package broccoli florets (broccoli pieces should be bite-sized)
- 1 16-ounce package Asian slaw (American slaw works great too)
- 6-8 long green onions sliced thin (I'm a big fan of green onions so I sometimes add extra)
- chopped chicken (optional)
- DRESSING:
- 1/2 cup red wine vinegar
- 1 cup vegetable oil (I use Canola)
- 3-4 tablespoons soy sauce, or to taste (I typically use 3 1/2 tablespoons, but add as much as you like!)
- 1/4 cup sugar (depending on how sweet you like your dressing you can take this up to 1/2 cup)
Instructions
- Place Ramen Noodles in a small saucepan filled with warm tap water. Allow noodles to sit in the water for approximately 2 minutes to soften. (Keep a close watch on it. You don't want them too soft)
- Once softened, remove from water, drain well and chop into pieces.
- Melt butter in medium-size frying pan and add Ramen Noodles and slivered almonds. Saute' on medium heat until noodles are slightly brown and almonds are slightly softened.
- Place noodles and slivered almonds on a paper towel to drain and cool.
- Place broccoli in a microwave-safe bowl, add approx 2-3 tablespoons of water to the bowl, place paper towel over the top of the bowl and microwave for 2 minutes (just so the broccoli isn't completely raw). When done, drain well.
- In a large bowl, combine the broccoli florets, slaw, green onions, and cooled noodles and slivered almonds.
- Mix all of the ingredients together for the dressing.
- Pour dressing over slaw salad (mix salad dressing very well before adding to salad). Toss well. Chill.
A Few Points:
- The recipe for the dressing makes a fair amount. Add slowly to the slaw as you may not want to use the entire amount.
- I have seen recipes similar to this where they don't soften the Ramen Noodles. I'm not a huge fan of super hard crunchy "anything" in my salad, so I soften the noodles. You can, however, make the noodles crunchier by reducing the amount of time in the warm water or skipping that step altogether.
- If you prefer, you can also skip microwaving the broccoli for 2 minutes and add raw broccoli instead. It's totally up to you!
- Make SURE you mix the dressing right before adding to the salad otherwise the oil will separate.
- This salad tastes (and looks) the best the day it's made.
- Chopped chicken added to this recipe is absolutely delicious! I've made it both ways!