Several years ago at Thanksgiving my step brother Chris was putting together this broccoli slaw recipe. I had never seen this shredded broccoli and I thought it sounded pretty strange, but when I tried it, I changed my mind. What a great way to get some healthy vegetables! I like the sweet and tangy dressing and the crunchy toppings.
If I am just making this for myself, I keep the dressing a bottle in the refrigerator, and I add some dressing and toppings to a single serving just before eating so that it doesn't lose the crunch.
1 package broccoli slaw
5 green onions, thinly sliced
1/2 cup sunflower oil
1 1/2 teaspoon soy sauce
1/2 cup sugar
1/4 cup white vinegar
3/4 cup sliced almonds
1/2 cup sunflower seeds
1 can rice noodles.
Combine the broccoli slaw and green onions in a bowl.
Mix the oil, soy sauce, sugar, and vinegar in a jar and shake until dissolved to make the dressing.
Just before serving, stir in the almonds, sunflower seeds, and rice noodles. Toss with the dressing.
Note: The original recipe also called for 3 stalks of thinly sliced celery. I often omit it because I don't want to buy a whole bunch of celery just for this recipe! Also, I've used canola or peanut oil instead of the sunflower oil.