Paula Deen's Broccoli Coleslaw

By darusts

Ingredients

• 2 (3 ounce) bags oriental-flavor instant ramen noodles, reserve seasoning packet for dressing (other flavors will work, too)
• 3 ⁄8 cup butter
• 1 ⁄4 cup slivered almonds
• 2 (12 ounce) bagsbags broccoli coleslaw mix (in the bagged salad section of the grocery store)
• 1 ⁄4 cup sunflower seeds
• chopped green onion, for garnish
• 3 ⁄4 cup canola oil
• 1 ⁄4 cup brown sugar or 1⁄4 cup white sugar
• 1 ⁄4 cup apple cider vinegar

Preparation

Step 1

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 sauté, stirring occasionally (keep temperature at low/medium heat).

Meanwhile, whisk together all the dressing ingredients 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.