Paula Deen's Broccoli & Cabbage Slaw PRINT
Sweet and tangy.
|2||3-oz packages beef flavored ramen noodles|
|1||cup slivered almonds|
|1||16-bag angel hair shredded cabbage (can buy cabbage and shred)|
|1||10-oz broccoli slaw mix (can cut broccoli heads instead)|
|¾||cup sliced green onions|
|1||cup vegetable oil|
|⅓||cup rice wine vinegar (can use apple cider vinegar)|
Preheat oven to 400. Break ramen noodles into small pieces, reserving seasoning packets. On a baking sheet combine ramen noodles and almonds. Cook 6-8 minutes, stirring occasionally, until lightly browned. Set aside.
In a large bowl combine shredded cabbage, broccoli slaw and green onions.
In a small bowl combine oil, sugar, vinegar and ramen noodle seasoning packets. Pour over slaw mix. Stir in noodles and almonds. Serve immediately.
- I only do any cutting or shredding for the cabbage and broccoli if I can’t find the ready to go.
**A family member has a somewhat different version of this recipe that includes mandarin oranges. I think this would make a great addition to this recipe.