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Broccoli Slaw

October 16, 2008

This is the picture that almost didn’t happen.  As I was trying to take the picture, I kept picking at and eating the subject.  Seriously.  I would be about to push the shutter and I’d think, “Hmm…that Ramen noodle is out of place.”  And I’d pick it up and eat it.  Then I’d go back to taking the picture and I’d think, “You know, that piece of slaw is so in the way.”  And I’d pick it up and eat it.  Honestly.  That is how much I love this dish.  When it is in the house, I can’t not eat it.  This is one of those recipes that I unabashedly eat straight from the bowl as I’m standing in front of the opened refrigerator door.   Maybe its because I don’t make it that often.  Maybe its the amazing blend of flavors and textures.  Maybe its the extreme awesomeness of it.  I don’t know, but I really, really love this salad!

  • 2 packages broccoli slaw
  • 1/2 cup green onion (green part only)
  • 2 packages chicken ramen noodles, crushed
  • scant 1/2 cup toasted sesame seeds

Mix above ingredients together. 

  • flavor packet from ramen noodles
  • 1/2 cup white vinegar
  • 1/3 cup Splenda
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 3 Tbs. vegetable oil

Pour over dry ingredients and toss.  Let stand in refrigerator several hours.  (Well, that’s what the recipe says–I like mine right away when the ramen noodles are still crunchy.  That, and the fact that I can’t wait “several hours”.)  This recipe is also very easy to cut in half–but why would you want to do that? 

I had to cobble together the points for this one, since ramen noodles and broccoli slaw weren’t in my master ingredient list.  If anyone thinks I’m inaccurate on this, please let me know

Serves: 8  WWP: 4

PS  Because of my obsessive eating of the subject, the picture is sorta…sub-par.  Sorry about that.  Please don’t let that fact keep you from making and enjoying this dish!

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