I know there are different versions of this salad and I myself have made a few over the years. This particular recipe has good flavor and different textures in it. I made a double recipe of it for a large picnic we were invited to on the fourth of July. In reading different reviews on the internet regarding this salad, sometimes people comment or question as to whether the ramen noodles should be cooked. They are not cooked. They partially absorb the dressing and the balance that doesn’t, adds to the crunch. The other crunch comes from dry roasted peanuts and sunflower seeds. I made the salad ahead of time so the dressing could be absorbed and carried the peanuts and sunflower seeds already measured in a covered container and added them just before serving.
One thing I have noticed over the years when eating this salad or any salad that has sunflower seeds in it is that sometimes the sunflower seeds unfortunately were rancid. Be sure to check them before using or they will taint the taste of the entire salad. Don’t just go by the date on a package. Smell and taste them. I have opened newly purchased containers and found them not to be good. Maybe in shipping or storage they were exposed to high heat that accelerated their rancidity. If there are known peanut allergies, of course eliminate them from the recipe.
I hope you like this version of the salad and I hope you are enjoying the summer and all it has to offer!
- 1 package broccoli slaw mix (16 oz.)
- 2 packages chicken flavored ramen noodles (3 oz.)
- 1 bunch green onions (sliced on the diagonal)
- 1 cup dry roasted peanuts
- 1 cup sunflower seeds
- ¼ cup olive or vegetable oil
- ⅓ cup cider vinegar
- ½ cup sugar
- 2 seasoning packs from the ramen noodles
- Open ramen noodle packs and set aside the packs of seasoning for the dressing
- Place noodles in a plastic bag and break up with a heavy spoon, meat tenderizer or hammer
- Put noodles in a large bowl
- Add the broccoli slaw mix and onions and toss together
- Whisk dressing ingredients until well blended
- Pour dressing over salad mix in bowl and mix well
- Cover and refrigerate at least 3 hours
- Toss peanuts and sunflower seeds into the salad just before serving