Yield:8 servings
¾ cup canola oil, or other neutral vegetable oil
⅓ cup apple cider vinegar
½ cup sugar
1 tablespoon soy sauce, plus more to taste
2 heads broccoli (about ¾ pound), florets removed and roughly chopped; stems peeled, julienned and cut into 2-inch pieces (see Tip)
1 medium carrot, peeled, julienned and cut into 2-inch pieces
1 cup shredded purple cabbage, about ¼ pound (optional)
½ large red onion, diced
1 cup slivered almonds (toasted if you feel like it)
1 cup sunflower seeds, roasted and salted
2 packages dried instant ramen noodles
Step 1
Make the dressing: In a lidded jar, combine the oil, vinegar, sugar and soy sauce. Shake to combine. Set aside.
Step 2
To a large bowl, add the broccoli, carrot, cabbage, red onion, almonds and sunflower seeds. Use a rolling pin to gently crush the ramen noodles in their packages. Open the packages and discard the seasoning sachets, then add the noodles to the top of the salad. If serving immediately, add the dressing, then toss well to combine until evenly coated. Taste and season with more soy sauce, if necessary, to balance the sweetness. (To make ahead, combine all salad ingredients except for the noodles and dressing, then add the noodles, dress and toss just before serving.) This salad is best the day it’s made, but it keeps overnight in the fridge in an airtight container, although the noodles will soften.
Tip
If the thought of all of that chopping gets you down, you can hand chop the broccoli florets, then use a food processor fitted with the shredding attachment to shred the broccoli stems, carrot and cabbage. Or, do like Ms. Hurley does, and use a 16-ounce package of pre-cut broccoli slaw and call it a day.
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