Broccoli Slaw

“This was such an interesting twist on a salad! We all really enjoyed it. I made a couple of changes-I used 1/3 cup each of olive oil, sugar and red winevinegar. I used Vidalia onion instead of the green because that’s all I hand on hand. Thanks for a new family favorite that I’m betting will be even tastier for lunch tomorrow!!”

“I have made this twice now, and it’s been a HIT each time.I use 1/3 cup each of olive oil, vinegar & sugar for the dressing and then have added a teaspoon of sesame oil.I’ve used a combo of Oriental Ramen and Chicken Ramen which has been fine.I can only find dry roasted sunflower seeds, but they have fit well.I toasted the almonds which I think adds some good flavor.Both times I’ve made this, I put the slaw & green onions in a big bowl, put the nuts & ramen in tupperware, and kept the dressing in a mason jar until I was at the party, then mix it all together when I arrive so the ramen stays crunchy.”

“I halved the recipe, quartered the dressing .Great salad.Very quick and easy to do.I did roast the almond, sunflower seeds and ramen noodles at 350 deg for 7 min.and added roasted chicken breast.”

“We had this salad at my husband’s sister’s house and husband fell in love with it. I thought it good too so searched for it and found this recipe. This is EXCELLENT!Husband can almost eat the whole salad in one night. Only difference with mine is I toast the almonds in butter and delete the sunflowers seeds. Used white vinegar and to cut the calories, I used Splenda.”

“I’ll add my review to the many others here.This is delicious, and especially quick and easy to make.I used one reviewer’s tip of 1/3 cup of olive oil, sugar and rice vinegar, which was exactly the right amount of dressing.The other thing I did was toast the almonds, which added some great flavor and crunch.It’s a favorite, already!”

“I absolutely love this recipe.Everytime I take this to a party I get rave reviews. It’s great.For the dressing I use 1/3 C. sugar, 1/3 C. vinegar, and 1/3 C. oil.It’s the perfect amount of each.”

“We enjoyed this so much!Made half a recipe (only two of us!) and used 1/4 C. oil, 1/4 C. rice vinegar, 1/4 C. sugar and 1 packet of seasoning from the ramen.Added in a generous handful of deli-roasted chicken and it made a perfect and oh-so-fast main entree for dinner.I didn’t have green onions so I used a little diced red onion and I happened to have 1 or 2 Tbsp. of chopped cilantro left over so I tossed it in.Delicious!I recommend it!Thanks.Update:Made it again for a second time and this time used the “oriental” flavored ramen.Very good!Thanks again.”

“Really good.I’ve had trouble doing a slaw dressing from scratch that I really liked but I think I finally found one that I like.Served it with a big Turkey dinner on thanksgiving.The ramen noodles were a good addition.”

“Left off the nuts because I’m broke and didn’t want to buy things I didn’t have on hand ;-)I cut the dressing in half and the salad was still very flavorful and delicious.I shared it with three friends and all four of us had seconds AND there is still plenty left over, so it’s fair to say this serves more than six when used as a side dish.Thanks for a great recipe!”

“I though this was pretty good. I usually make this using mayo and the rest of the dressing ingredients instead of the oil. I made the dressing in a separate bowl then dumped the noodles and broccoli salad into the dressing. Big mistake. It was way too oily! Next time I’ll cut the oil way back and then slowly add it to the broccoli.”

“loved it!I NEVER use Ramen noodles, but they were a nice addition!Thanks!”

“We LOVE this stuff! It isn’t summer without it!”

“Easy and delicious. I added some more broccoli and used seasoned rice vinegar. Thanks for sharing!”

“Very good.I used sesame oil, rice wine vinegar and about half the amount of dressing.quick and easy.”

“This was awesome.I made this for the first time for a pot luck.I was nervous bringing and untried recipe.BOY DID I LUCK OUT!I didn’t have much to come back home and had people asking me the recipe.I did deviate fromt he recipe some.I used sesame oil (instead of olive oil), and rice wine vinegar (instead of white vinegar) and I cut the oil in 1/2.Still was GREAT.I’d be tempted to try this with some ginger next time too.”

“I have been making this salad for years with a few variations.I use about 1/2 c of oil, 1/3 c. sugar, a couple splashes of sesame oil, and oriental flavored ramen. Next time I may try the splenda idea.”

“AWESOME!!!I too, cut the dressing and substituted Splenda for the sugar. It can be very difficult to find dishes to feed my father who is diabetic and allergic to eggs, but this one fits the bill! SO SIMPLE AND SO TASTY! Thank You!”

“This is a great salad.I modified a tiny bit after reading the other comments.I used 24 oz of the broccoli but did not double the rest of the ingredients.I used 1/2 cup of olive oil and 1/2 cup of seasoned rice vinegar in the dressing.Fantastic salad – Thanks so much!!”

“We LOVE this salad!My DD made it one night, and it was so good I decided to make another one to take to a party.I tripled itand it was the first thing gone at the buffet table.Everyone was asking me for the recipe.Thanks Agnes for sharing this new favorite with us.”

“This was delicious and very quick and easy.I made a few changes: I added two chopped, poached chicken breasts, I used 3/4 cup peanuts instead of almonds and sunflower seeds (it was all I had on hand) and I omitted the sugar and used 1/2 cup each of olive oil and seasoned rice wine vinegar.”