Paula Deen Broccoli Cole Slaw

Paula Deen Broccoli Cole Slaw turns two bags of broccoli slaw mix into a crunchy, tangy side dish in just 20 minutes. Crushed ramen noodles, toasted almonds, and a sweet vinegar dressing make this one stand out at any cookout or potluck. It feeds 10 and disappears fast.

The whole recipe comes down to the skillet step. You toast the crushed noodles and almonds in butter low and slow until they turn golden brown. Rush it on high heat and they burn in seconds. That crunch is what separates a good broccoli slaw from a soggy one.

Toss the slaw right before serving so the noodles stay crispy. You can prep the dressing and toast the noodles a day ahead, just store them separately. If leftovers sit overnight, the crunch softens, but the flavor still holds up.

Paula Deen Broccoli Cole Slaw

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

400

kcal

A cold, crunchy salad built on shredded broccoli slaw, butter-toasted ramen noodles, slivered almonds, and sunflower seeds, all tossed in a tangy oil-and-vinegar dressing with Oriental ramen seasoning.

Ingredients

• chopped for garnish green onions
  

• 1/4 cup sunflower seeds
  

• 1/4 cup slivered almonds
  

• 3/4 cup Butter
  

• 2 (3 oz) bags (other flavors will work, too) ramen noodle soup in Oriental
  

• 2 (12 oz) bags broccoli slaw mix
  

• 3/4 cup Canola oil
  

• 1/4 cup or white sugar brown sugar
  

• 1/4 cup apple cider vinegar
  

• 1 ramen noodle seasoning packet

Directions

• Toast the noodles: 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 saute, stirring occasionally (keep temperature at low/medium heat) until golden brown.
• Dressing Mix: Meanwhile, whisk together the canola oil, sugar, apple cider vinegar, and ramen noodle seasoning packet 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.

Tools for this recipe

• Lodge 12-inch cast iron skillet, J.K. Adams French rolling pin, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different flavor of ramen noodles?

Paula notes that other flavors work too. Chicken or roasted garlic seasoning packets blend well with the vinegar dressing. The crunch comes from the noodles themselves, so any flavor will hold up.

How far ahead can I make this?

Toast the noodles and almonds up to a day ahead and store them in a sealed container at room temperature. Mix the dressing and refrigerate it separately. Toss everything together right before serving so the noodles stay crispy.

Why do my noodles come out soggy?

The dressing softens the noodles within about 30 minutes. If you toss it too early or let it sit on the buffet table too long, the crunch disappears. Always dress the slaw at the last minute.

Can I swap the sunflower seeds for something else?

Pepitas or chopped cashews work as substitutes. The sunflower seeds add a mild, nutty bite that pairs with the almonds, so pick something with a similar texture. Walnuts can overpower the dressing.

How long does this keep in the fridge?

Once dressed, it keeps about one day in the fridge, but the texture changes. The noodles absorb the dressing and go soft overnight. It still tastes good the next day, just without the crunch.