Monday, April 4, 2011

Broccoli Slaw Salad thing

I made this salad/slaw thing this weekend, because I was craving it, and there was a conveniently scheduled picnic to go to. It got good reviews, so I thought I'd share!

Anne's Broccoli Slaw (or whatever you want to call it)

1 (16 ounce) package coleslaw mix or shredded broccoli (this can be hard to find here)
1 head fresh broccoli, cut into florets (or one bag of precut broccoli florets)
seedless grapes (I don't measure; I don't even always remember these)
1/2 cup butter or margarine
2 (3 ounce) packages chicken flavored ramen noodles
2 cups of nuts (slivered almonds are great but expensive; I use cashews or pistachios most often, although I'd like to try it with our UMM peanuts)
1/3 cup Splenda measure, or 1/2 cup sugar
1/4 cup apple cider vinegar (I use unfiltered apple cider vinegar from Trader Joe's; it still has some sweetness from the apples)
1/2 cup vegetable oil
1 teaspoon low-sodium soy sauce


In a large bowl, toss together the coleslaw mix, broccoli, and grapes. Set aside.
Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into the skillet, and mix with the nuts. Sprinkle the seasoning packets over all. Cook and stir until noodles and nuts are toasted, about 8 minutes.
In a jar with a tight fitting lid, combine the Splenda, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
For picnics or other events, you can make the dressing and season the nut/noodle mixture ahead of time. Just combine it all at the last minute. The vinegar in the dressing will immediately start to wilt the vegetables, so you really don't want to dress it until the last minute.

This is not particularly good for you, but it is really good! If anyone comes up with a healthier variation, I'd love to know.


  1. this sounds delicious and if i was havin' a spring time party i'd surely make this!!!


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