This year we are sharing some of our favorite holiday recipes.
Today, we are sharing a Broccoli Slaw recipe from Paula Deen. This isn’t specifically a holiday recipe, it can be made any time of the year; however, it makes for a great Thanksgiving side. It’s a crunchy, light, slightly tangy slaw that brings a pop of green to your table.
from Paula Deen
green onions (chopped for garnish )
1/4 cup sunflower seeds
1/4 cup slivered almonds
3/4 cup butter
2 (3 oz) bags (other flavors will work, too) ramen noodle soup in Oriental
2 (12 oz) bags broccoli coleslaw mix
3/4 cup canola oil
1/4 cup or white sugar brown sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat) until golden brown.
Meanwhile, whisk together the canola oil, sugar, apple cider vinegar, and ramen noodle seasoning packet in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.