Asian Broccoli Slaw

This slaw is the perfect marriage of healthy, fresh, ingredients with the lowest-quality foodstuff you can purchase at your grocery store! Sounds great, huh? I'm talking, of course, about ramen noodles, that staple of college dining.

I've had versions of this slaw made with cabbage, but I prefer broccoli slaw because it is more colorful and flavorful. In the picture above I used a broccoli slaw that had broccoli florets and snow peas. The boys wouldn't eat the florets, but once Ben decided the snow peas were "green tacos," they were a hit.

When I make this for guests or a party, I add cashews or some other kind of nut - almonds are good, too. Most versions of this recipe call for you to add the ramen noodles early in the recipe so they soften, but I like to add them right before serving so they are still crunchy. The recipe makes more dressing than you probably need, but save it in case it dries out overnight.

Asian Broccoli Slaw

1 package broccoli slaw (16 oz.)

1 package ramen noodles (original flavor), noodles crushed and seasoning packet set aside

1/4 cup sliced green onions

1/2 cup cashews or cashew pieces (optional)

1/4 cup vegetable oil

2 T. rice wine or white vinegar

2 T. sugar

1/4 t. salt

In a large bowl, combine broccoli slaw, green onions, and cashews (if using). Mix oil, vinegar, sugar, salt, and contents of seasoning packet in a small bowl; whisk until emulsified. Pour over broccoli slaw mixture and stir. Refrigerate for 1-24 hours. Right before serving, sprinkle crushed ramen noodles on top.