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Directions
Toast the slivered almonds by placing them in a single layer on a cookie sheet and baking at 350º F until lightly browned, about five minutes. Let cool.
In a large bowl, layer the ramen noodles, then the broccoli slaw, sprinkle the almonds, sunflower seeds, and green onions.
Leave it layered.
Whisk together all the dressing ingredients. Pour dressing over salad.
Cover and chill until ready to serve. (Less than 24 hours)
Pull from fridge and toss to coat before serving.
Notes
• Nuts: Substitute peanuts or cashew pieces for almonds – both are delicious.
• Vinegar: Rice Wine Vinegar is excellent in the dressing if you prefer it over white vinegar.
• Dressing: Bottled Asian Ginger Dressing is a fantastic substitute for the simple dressing in the recipe. You can also make the recipe dressing and add ingredients such as – a few dashes of sesame oil, fresh lime juice, crushed garlic, soy sauce, and chopped fresh cilantro.
• Add Chicken: I add sliced grilled or pan seared chicken on top for a delicious and filling meal. You can also add chicken from a rotisserie chicken and toss together.
• Cold Edamame: Toss a handful or two into the salad mix for a fantastic variation.
• Onion: Red onion works well if you do not have green onion.
