Chinese Broccoli Slaw

Chinese Broccoli Slaw

88 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    40 m
marinza
Recipe by  marinza

“This recipe was passed around for years in my Grandmother's beauty salon. She took it to every church supper. It was on the table every Thanksgiving and Christmas.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
  4. Toss together the coleslaw mix and the green onion in a large bowl.
  5. 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.

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Reviews (88)

Rate This Recipe
ZeroCreature
121

ZeroCreature

This is a good recipe, but let me clue you guys in to a few alterations you can make: 1- There's no need to put 1/4 cup of butter. Just steam your broccoli. 2- You can crush the ramen and use it as a crunchy garnish instead of making it mushy by cooking it. Ramen noodles are fried, thus already cooked. Or alternately you can use those chow mein noodles that come in a can. 3- You can use red wine vinegar for better taste. 4- Yes, you are supposed to put in the seasoning packet, or if you use chow mein noodles you can use a little soy sauce, garlic powder, onion powder, and black pepper... since that's basically all that's in oriental flavored ramen seasoning packets. 5- You can add a little seasame oil. 6- You can add toasted slivered almonds. 7- If you want to bring this to a pot luck or something, make it with grilled chicken breast and a head of cabbage instead of broccoli. The cabbage and chicken really absorb the flavor of the dressing, and it's DOUBLE fantastic.

MEWZKL1
47

MEWZKL1

okay I always have to tweek a recipe a bit b/c that's just how I am.. She said to reserve the seasoning pkt. but nowhere did it say to add it in??? I didn't want it to go to waste, so in the dressing (which was VERY bland) how could it not be with only acv/sugar/oil/soy being its only ingredients?? I added the packet. WOW! It totally kicked this recipe up a notch. Also added one more tbsp of soy and s&p. Other than that, this is very good.

cathy
43

cathy

I must say this was delicious with a few changes:1) Instead of baking noodles, almonds and seeds, spray a frying pan with cooking spray and add noodles for 3 minutes, then almond slices or slivers for 2 minutes and then sesame seeds for 2-3 minutes, stirring frequently-to-constantly; remove from heat and allow to cool while you mix the slaw. 2)The dressing for the slaw is truly wonderful if you use a combination of toasted sesame oil and olive oil (more olive than sesame) with rice vinegar in place of the apple cider vinegar. You will be pleasantly surprised that the addition of the green onions and flavor packet is not necessary. 3)Top each serving with the cooled noodle mix. I serve this with a crock-pot recipe for asian country style porkribs. SCRUMPTIOUS!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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