This broccoli slaw recipe had been passed down for years at my grandmother's beauty parlor. She brought it to each church meal. It appeared on the Thanksgiving and Christmas tables every year.
– ¼ cup butter – 2 (3 ounce) packages Oriental-flavor ramen noodle soup, seasoning packet reserved – ½ cup slivered almond – ¼ cup sesame seed – 1 (16 ounce) package broccoli coleslaw mix – ½ cup chopped green onion
– ½ cup salad oil – ½ cup white sugar – ¼ cup apple cider vinegar – 2 tablespoons soy sauce
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
Melt the butter in a bowl that is microwave-safe. Crush ramen noodles into small bits; combine crushed noodles, nuts, and sesame seeds with melted butter. Spread the mixture on a baking sheet.
Bake in a preheated oven for 8 to 10 minutes, or until golden brown and crunchy; cool completely.
Combine the coleslaw mix and green onion in a large serving bowl.
Make a dressing: In a separate bowl, add the oil, sugar, vinegar, soy sauce, and saved flavor packets and whisk well.
Stir the cooled noodle mixture into the dressing. Toss the coleslaw and onion combination with the dressing.