With last licks of summer BBQs on the horizon and Labor Day fast approaching (where does the time go?!), I wanted to give you a few more salad ideas for your festivities this weekend. This broccoli slaw has been a staple recipe of my mom’s for years. She always doubles the amount when preparing for a large crowd, and even then there’s hardly any left over!
It’s full of crunch from dry Ramen noodles (no spice packet needed!), toasted pecans and sunflower seeds, while the crispy shredded broccoli, carrots and red cabbage add an element of freshness. The sweet, light dressing can be made in advance, and comes together with only three ingredients. A unique vegan, sugar-free dish your guests will surely remember. Thanks mom!
1 bag broccoli slaw
1 package dry Ramen noodles
1/3 cup toasted pecans
1/3 cup sunflower seeds
1/3 cup Splenda
1/3 cup olive oil
1/3 cup apple cider vinegar
Break noodles into pieces and put aside. (Take a tip from my mom and do this while it’s still in the package!)
Transfer broccoli slaw into a large bowl and add toasted pecans,
And Ramen noodle pieces.
Pour Splenda into a cruet.
With the help of a funnel, add olive oil and apple cider vinegar.
Shake vigorously and pour over salad.
Toss together and serve.
Eat and enjoy every refreshing, crunchy bite!