Rating: 5 stars 4.8
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious, tangy side dish. Allow to sit in the fridge overnight.

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • Crush the ramen noodles and set the seasoning packets aside.

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  • Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.

  • Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.

  • Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.

Cook's Notes:

Rice wine vinegar, red wine vinegar, or white wine vinegar can be used in place of the cider vinegar.

Vegetable oil can be used in place of the olive oil.

Nutrition Facts

340 calories; protein 4.2g; carbohydrates 33g; fat 21.9g; sodium 445.9mg. Full Nutrition
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