Ingredients for Crunchy Broccoli Coleslaw
- 4 cups broccoli florets
- 2 cups shredded cabbage
- 1/4 cup sunflower seeds
- Sliced Almonds
- 1 (3-ounce) package ramen noodles, seasoning packet discarded
- Rice Wine Vinegar
- 2 tablespoons granulated sugar
- Canola Oil
- Accent Seasoning
- Pepper
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How to Make Crunchy Broccoli Coleslaw
- Preheat oven to 350°F (175°C).
- Wash and cut broccoli into bite-sized florets. Shred cabbage.
- In a large bowl, combine broccoli and shredded cabbage.
- Crush ramen noodles; discard seasoning packet.
- In a separate bowl, toast sunflower seeds, almonds, and crushed ramen noodles in the preheated oven for 8-10 minutes, or until lightly browned. Stir occasionally to prevent burning.
- While nuts and ramen are toasting, whisk together apple cider vinegar, sugar, olive oil, soy sauce, sesame oil, garlic powder, and black pepper in a small bowl.
- Once toasted, let the nuts and ramen cool slightly. Add the toasted mixture to the bowl with the broccoli and cabbage.
- Just before serving, pour the vinaigrette over the broccoli and cabbage mixture and toss gently to combine.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
17g
Fat
13g
Carbs
6g
