Broccoli and Noodle Salad
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 10-12
Complexity: easily
Servings: 10-12
"The cabbage isn't the star of this salad," says Paula Deen of this popular side dish, which she makes with shredded broccoli, crispy wheat ramen noodles, and sunflower seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packs (85 g) of instant wheat Ramen noodles with Asian spices (or any other flavor)
- 85 g butter
- 1/4 cup peeled almonds
- 2 packs (340 g) shredded broccoli (found in the salad aisle at the grocery store)
- 1/4 cup sunflower seeds
- Chopped green onions for garnish
Refueling:
- 3/4 tbsp. canola oil
- 1/4 cup brown or white sugar
- 1/4 cup apple cider vinegar
- 1 packet of seasoning from a package of instant noodles
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Recipes with similar ingredients: noodles, almond, broccoli cabbage, sunflower seeds, green onions, brown sugar, apple cider vinegar
Cooking the dish according to the recipe:
- Melt the butter in a large skillet over low to medium heat. While the butter is heating, place the noodles in a bag and crush them with a rolling pin. Add the noodles and blanched almonds to the skillet and cook, stirring occasionally (over low to medium heat). Meanwhile, combine all the dressing ingredients in a small bowl. Add the shredded broccoli to the bowl and toss with the noodles, almonds, and seeds. Drizzle the dressing over the salad and toss. Sprinkle with chopped green onions.
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