Page 33 - UMass2018_CookBook

Broccoli Slaw
McNulty Family, North Reading, MA
“This is one of our favorite go-to recipes! It goes well with any dish: chicken, fish, ham or steak. It’s great to bring to a potluck and everyone asks for the recipe!” — Regina McNulty
Preparation
1. In a blender, combine the vinegar, sugar and the contents of the seasoning packet. Blend until well mixed. With the blender running, slowly drizzle in the oil through the blender cap until the dressing is thick and emulsified. Transfer to a bowl, cover and refrigerate for at least 1 hour.
2. In a large bowl, toss the slaw, sunflower seeds, almonds and green onion together until combined. Break up the ramen noo- dles and add to the slaw.
3. Add the dressing to the slaw and toss until evenly coated. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
Ingredients
Serves 6
FOR THE DRESSING:
1⁄3 cup cider vinegar
1⁄3 cup granulated sugar
1 ramen noodle seasoning packet
3⁄4 cup vegetable oil
FOR THE SLAW:
1 pound broccoli slaw
1 cup hulled unsalted sunflower seeds
1 cup toasted almond slivers 1 cup chopped green onions
2 (3-ounce) packages Oriental flavor ramen noodles
TASTE OF HOME | 27