RECIPE: Oriental Broccoli Salad

conifersMay 26, 2007

Recipe By: Given to My Mother at a Funeral.

Serving Size: 20

Categories: Salads

1 package broccoli slaw (1 lb)

1 bunch green onions, chopped

1 stick butter

1/2 cup slivered almonds

1 package ramen noodles

Saute the butter, almonds, and noodles until brown.

Mix this together with the onions and slaw.


3/4 cup oil

1/2 cup apple cidar vinegar

2 Tablespoons soy sauce

1/2 cup sugar

Bring the dressing ingredients to a boil. Cool in refridgerator. Dump on salad.

It's a very light, crunchy, and refreshing salad.

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I can attest to the wonderful flavor. I took this delicious salad from Paula Deen's cooking show about a year ago. I love it and serve it quite a bit for company. The Ramen she recommended is the Oriental flavor and she adds the flavoring packet ingredients to the dressing for the special flavor it gives to the dressing.

Yum? I just purchased the ingredients a few days ago and it is on the menu for tonight.

    Bookmark   May 26, 2007 at 6:55PM
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I've never made a salad with Ramen noodles, although I've eaten them... question: do you cook the noodles first? Or do you just use them out of the package? Thanks!

    Bookmark   May 30, 2007 at 11:01AM
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I do something similar but different....the sugar goes into the butter with the noodles ( dry just out of the package) and they cetr sauteed and coated with a sugarey crust. The dressing..just oil vinegar and soy sauce, goes on the veggies and the crumbled noodles added at the last minute.
Also good with bok choy or savoy cabbage.
Linda C

    Bookmark   May 30, 2007 at 5:46PM
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Here's another recipe with Ramen noodles:

1 large head Napa cabbage, sliced thin
2 Tbs. sesame seeds, toasted
1/2 cup sliced or slivered almonds, toasted
4 green onions, chopped, including part of green
1 pkg Top Ramen, chicken (be sure it's plain)

Slice/shred cabbage and onion into bowl. One-half hour before serving crunch noodles, add with nuts and dressing.

DRESSING: Mix in a jar, shake well.
1/2 cup vegetable oil
3 Tbsp. white vinegar
3 Tbsp. sugar
Flavoring pkg from Ramen package

Here's another favorite party salad:


Brown (caramelize) in nonstick skillet and set aside:
1/2 cup sliced or slivered almonds
3 Tbsp. sugar

Salad Greens:
1/2 head iceberg lettuce, chopped
1/2 head romane lettuce, chopped
1 cup celery, chopped
2 whole green onions, chopped
1 11-ounce can mandarin oranges, drained very well

Toss with dressing and nuts just before serving.

Blend in blender -
1/2 tsp. salt
Dash pepper
1/4 cup vegetable oil
1 Tbsp. chopped parsley
2 Tbsp. sugar
2 Tbsp. white vinegar
Dash of Tabasco sauce

Both of these recipes are standouts for potluck dinners. Enjoy!

    Bookmark   May 30, 2007 at 10:57PM
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Help! This was the first time I made this salad- it was swimming in the dressing. Very tasty dressing, but I had to drain over a cup of it off of the mix. I double checked all the measure cups & sizes and they were 'correct'. So what did I do wrong? Maybe not boil it long enough? I'm stumped. Hubby would still like to have it again, so my plan is to cut the dressing in half. Any advise on this please?
Thanks Patricia

    Bookmark   July 10, 2007 at 11:03PM
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A whole stick of butter and 3/4 cup of oil (not to mention 1/2 cup of sugar!) does not sound like a "light" salad to me LOL!

    Bookmark   July 11, 2007 at 7:37AM
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