Beazell's Cook Book

Broccoli Slaw

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Broccoli Slaw  




2 bags ramen noodle soup (you only use the noodles for this dish)

6 tablespoons butter

1/4 cup slivered almonds

24 ounces broccoli slaw (2 bags)

3/4 cup olive, vegetable or canola oil

1/4 cup sugar

1/4 cup apple cider vinegar

2 teaspoons Beazell's Cajun Seasoning

1/4 cup sunflower seeds

1 cup chopped cooked bacon

1/4 green onions, chopped



Place the ramen noodles in a Ziploc bag and crush. Melt the butter in a skillet over low heat. Add the noodles and almonds and sauté, stirring to avoid burning the almonds. Remove from the heat and set aside.

Whisk together the dressing mixture of oil, sugar, cider vinegar and Beazell’s Cajun Seasoning.

In a large bowl, add the broccoli slaw, sautéed noodles and almonds. Pour the dressing mixture over the slaw and toss to evenly coat. Garnish the slaw with sunflower seeds, bacon and green onions.


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