Time 25m Yield 8 Number Of Ingredients 12 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.
Time 11m Yield 4 servings Number Of Ingredients 6 Steps:
Place sesame seeds in a large dry skillet and set pan over medium-high heat. Cook 2 minutes, until golden brown, shaking the pan frequently. Add sesame oil and slaw mix to the sesame seeds and cook for 2 minutes. Add soy sauce and lime juice and cook 2 minutes, until vegetables soften. Season, to taste, with salt and black pepper. Serve immediately.
Time 1h5m Yield 6 to 8 servings Number Of Ingredients 0 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.
Time 10m Number Of Ingredients 7 Steps:
Mix everything together and serve!
Time 40m Yield 8 Number Of Ingredients 10 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.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Combine the cider vinegar, brown sugar, oil and one packet of the seasoning mix from the ramen noodles and let sit while preparing noodles. Crush the ramen noodles by placing in zip-lock bag and roll with rolling pin or anything that will work - this is very easy to do. “Lightly” brown the noodles and the slivered almonds in frying pan with two tablespoons of olive or canola oil - do not scorch - take off heat and cool. Place broccoli in large bowl and pour cooled noodles over broccoli with sunflower seeds and other ingredients. This gets better the longer it sits but still good when it is freshly made. Garnish with green onions.
Time 15m Yield 8 servings. Number Of Ingredients 5 Steps:
Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.
Time 15m Yield 9 servings, 1 cup each Number Of Ingredients 6 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.
More about “asian broccoli slaw recipes”
Time 10m Yield 1 quart, 4 serving(s) Number Of Ingredients 8 Steps:
Place broccoli coleslaw in a one quart container with a tight fitting lid. Season with salt and pepper to taste. Combine rice vinegar, olive oil, sesame oil, sugar and chili garlic sauce in a small bowl. Whisk to combine. Pour dressing over slaw. Lid up and shake to combine. Refrigerate until ready to serve. A longer chill makes for better flavor.
