Oriental Ramen Broccoli Cole Slaw Recipes

BROCCOLI-RAMEN SLAW

Steps:

• Whisk 1/2 cup vegetable oil, 1/3 cup rice vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce and 2 teaspoons toasted sesame oil in a large bowl. Break two 3-ounce packages ramen noodles into bite-size pieces (discard the seasoning packets). Add the uncooked ramen to the vinaigrette along with one 16-ounce bag broccoli slaw mix, 1 cup julienned snow peas, 3/4 cup toasted slivered almonds and 4 chopped scallions. Season with salt and pepper and toss. Let sit 1 to 2 hours before serving.

ORIENTAL RAMEN BROCCOLI COLE SLAW RECIPE - (4.2/5)

Steps:

• Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.

ORIENTAL RAMEN BROCCOLI COLESLAW

Steps:

• Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
• Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
• In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
• Toss before serving.

CRUNCHY ASIAN BROCCOLI COLESLAW RECIPE

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; mix lightly.

CHINESE BROCCOLI SLAW

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
• Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
• Toss together the coleslaw mix and the green onion in a large bowl.
• Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

ASIAN BROCCOLI SLAW

Steps:

• Crush the ramen noodles and set the seasoning packets aside.
• Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.
• Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.
• Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.

ASIAN-STYLE RAMEN BROCCOLI SLAW

Steps:

• Set oven to 350 degrees.
• Place the slightly crushed Ramen noodles and the sunflower seeds onto a baking sheet in a single layer.
• Bake for about 8-10 minutes or until lightly browned; cool completely.
• In a large bowl combine the broccoli slaw with green onions, toasted Ramen noodles and sunflower seeds; toss to combine.
• For dressing; in a small bowl whisk together, sesame oil, vegetable oil, rice wine vinegar, salt and the seasoning package from the Ramen noodles; mix well to combine.
• Pour the dressing over the broccoli slaw mix; toss to coat.
• Season with black pepper and more salt (if desired) to taste.
• Sprinkle the top with more toasted sunflower seeds if desired.

RAMEN SLAW

Steps:

• Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.

CRUNCHY RAMEN SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

BROCCOLI AND RAMEN NOODLE SALAD

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

TASTY RAMEN BROCCOLI COLE SLAW

Steps:

• Heat butter and olive oil in large saute pan.
• Crush Ramen Noodles and add to pan along with almonds.
• Saute for approx 5-7 minutes or until noodles and almonds are lightly browned. Set aside.
• In very large salad bowl, combine broccoli, broccoli slaw and sunflowers.
• Add toasted noodle/almond mixture and toss.
• Make dressing by whisking together in a small bowl: vegetable oil, brown sugar, apple cider vinegar and the Ramen noodle seasoning packet.
• Pour dressing over salad and toss.
• Top with chopped green onions.
• Serve immediately for crisp noodle slaw, or refrigerate for one day for softer noodle slaw.