Sesame broccoli slaw with crunchy ramen noodles! I made this salad yesterday, sent some to a friend and had some today topped with grilled chicken- and it was so delicious every single time! Very crunchy, refreshing and moreish. Let me know if you make it! Recipe below.
Broccoli and ramen slaw with sesame oil
Sesame Broccoli Slaw with Crunchy Ramen Noodles
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Sesame broccoli slaw with crunchy ramen noodles! I made this salad yesterday, sent some to a friend and had some today topped with grilled chicken- and it was so delicious every single time! Very crunchy, refreshing and moreish. Let me know if you make it! Recipe below.
Broccoli and ramen slaw
with sesame oil
INGREDIENTS
Ingredients for the salad
- 700g mixture of shredded veggies, I used 1 head of broccoli, 2-3 medium carrots and 1/4 of a cabbage
- 2 packs ramen noodles, without the flavor packet
- 6 green onions, thinly sliced
- 2/3 cup sunflower seeds, toasted
Ingredients for the dressing
- 1 ½ tbsp sesame seeds, toasted
- ½ cup avocado oil
- ½ cup apple cider vinegar
- ¼ cup toasted sesame oil
- ¼ cup honey
- 2 tbsp fresh lemon juice
- I tsp chili
- 1 large garlic clove, crushed
METHOD
- 1)
salt and pepper to taste
- 2)
A handful of coriander leaves (optional)
- 3)
For the dressing
In a small jar with an airtight lid, place all the ingredients and shake well to combine. - 4)
For the salad
In a large bowl, mix your shredded veggies with the spring onions. - 5)
Add the crushed uncooked ramen noodles.
- 6)
Combine before topping with the sunflower.
- 7)
Add the dressing and toss well to coat the veggies.
Notes
The salad is ready to serve in 30min when the veggies and the noodles have softened. Leftovers are great even the next day.