Mad Hatter Salad

152 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Busy Mom of 3
Recipe by  Busy Mom of 3

“A mixture of cole slaw, green onions and broccoli combined with a dry mixture and a delicious dressing to create a wonderful salad that everyone will want the recipe for. Great for family, church, or barbeque gatherings!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  1. In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.
  2. Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
  3. In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
  4. Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

Share It

Reviews (152)

Rate This Recipe
CARRIETEMP
146

CARRIETEMP

I made a few changes that made this wonderful. First when making the dressing, I used only 1/3 cup sugar. It is plenty. If you want to use Splenda to make it sugar free that would work as well. I will probably try that next time. I also used olive oil instead of vegetable oil. Instead of the Chicken Ramen Noodles, I used Oriental. This flavor seems to compliment this recipe more so. One last change I made to the dressing was adding the packet of orienal seasoning mix to the actual dressing and not the nut mix. This makes it much more flavorful. When I sauteed the nut mix I only used 1/4 cup butter. Just trying to cut back on the fat and it works! My kids love this!

Tesstruehart
63

Tesstruehart

I just made this and it is wonderful. I would give it a ten if I could! I do have some tips that I hope will help-break the noodles up into small pieces so they toast evenly, make sure the sugar is well blended into the dressing ingredients, add the dressing a little at a time to the salad mixing well after each addition and make this in a very large bowl. I did toast the nuts separately and advise that you wait until the nuts and noodles are cool before adding them to the slaw.

REVANNE
37

REVANNE

Loved it, but I made some changes that we delightful. Too lazy to prep broccoli, so I used broccoli slaw. Cut sugar to 1/3 cup on advice of other reviewers. Substituted cashews and pistachios because I didn't have almonds and sunflower seeds. Added about 1 c. of sliced grapes (someone else did this, and it sounded good...could have cut sugar even more). Took it to a church meal and got rave reviews, and I'm ready to make up a batch for another event this weekend. Love it, and so easy...

More Reviews

Similar Recipes

Chinese Cabbage Salad I
(284)

Chinese Cabbage Salad I

Sweet and Crunchy Salad
(151)

Sweet and Crunchy Salad

Barb's Broccoli-Cauliflower Salad
(105)

Barb's Broccoli-Cauliflower Salad

Sweet and Sour Salad
(34)

Sweet and Sour Salad

Mayo Free Cabbage Salad
(20)

Mayo Free Cabbage Salad

Portable Chinese Chicken Salad
(14)

Portable Chinese Chicken Salad

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 28.8 g
  • 44%
  • Carbs
  • 28.9 g
  • 9%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chinese Cabbage Salad I

>

next recipe:

Cabbage Ramen Salad