Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 3 broccoli stalks (about 1 pound), florets removed, shredded
• 2 medium carrots, shredded
• 1/2 head red cabbage, shredded
• 1 bags (3-ounce) Ramen Noodle, crushed
• 1/4 cup almonds or sunflower seeds
• 1/4 cup canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon beef bouillon

Directions:

Place the shredded broccoli, carrots, and cabbage into bowl and toss with the noodles and almonds or sunflower seeds. Whisk together the oil, sugar, vinegar, soy sauce, garlic powder, onion powder, and beef bouillon. Pour dressing over salad and toss to coat. Refrigerate for an hour before serving. If refrigerating overnight, add the ramen noodles and almonds just before serving.

Serves 6.

Nutrition:

Substitutions:

You can use 2 bags of broccoli slaw mix instead of shredding your own vegetables.

Recipe adapted from Paula Deen.