My Moms Crunchy Ramen Broccoli Slaw

Okay this one is actually my mom’s recipe and I have to give her credit because this salad is sooo freaking good lol. I still have a hard time making it exactly like she does. It’s crunchy, sweet, salty, tangy and the RAW ramen noodles are the best part. It’s 100000% best to let this sit in the fridge for a few days. This allows the ramen to get a perfect soggy/crunch.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the oil, apple cider vinegar, sugar, soy sauce, ramen seasoning packet, sesame oil and black pepper to a small saucepan.

Step 2

Heat it over medium-low heat, stirring until the sugar is completely dissolved. You don’t need to boil it — just get it hot enough for the sugar to completely disappear.

Step 3

Take it off the heat and let it cool completely.

Step 4

Dump the broccoli slaw into a BIG bowl.

Step 5

Now take the ramen noodles, leave them in the package and beat the crap out of them lol. You want some smaller pieces and some bigger crunchy chunks.

Step 6

And DO NOT COOK THE RAMEN!!! That’s literally the whole point.

Step 7

Add the crushed ramen, sunflower seeds and green onions to the broccoli slaw.

Step 8

Once the dressing is completely cooled, pour it over everything and toss it really well.

Step 9

You can eat it right away when everything is super crunchy, but I love it after it sits in the fridge for about 30 minutes to an hour. The ramen soaks up some of that dressing and softens justttt enough while still having a crunch.

Step 10

Give it another good toss before serving because all that good dressing likes to settle at the bottom.