1headfresh raw broccolione large head or two small heads, chopped up into tiny pieces
8green onions or scallionswhite and light-green parts, chopped
6ouncesramen noodlestwo three-ounce packages, crushed into small pieces, with flavor packets
1teaspoonlow-sodium soy sauce
Melt butter in a large skillet over medium heat. Add the crushed ramen noodles and the ramen noodle flavor packages and mix well. Add the sunflower seeds and almonds. Cook for approximately eight minutes or until everything is toasted. Stir frequently and watch carefully as this mixture can burn quickly.
Set the noodle mixture aside and allow it to cool completely. If you are making ahead, store in a sealed plastic storage bag until you are ready to use it.
To make the dressing, add the olive oil, sugar, soy sauce, and vinegar to a mason jar. Cover and shake well to blend the ingredients.
To assemble, add the chopped-up broccoli slaw, green onions or scallions, and broccoli pieces to a large bowl. Pour about one-half of the dressing over the slaw and mix well. Add about one-half of the ramen noodle mixture and mix again. If you think the salad is too dry, add a little more dressing. Serve immediately and enjoy!
The easiest way to crush the noodles is while they are still in their package. Use the heel of your hand and press down firmly until you can feel that the noodles are all broken into small pieces. To make the salad ahead, chop up the broccoli slaw into bite-size pieces, and cut up the broccoli and scallions. I slice the broccoli into small florets. Place in a plastic storage bag and refrigerate until you are ready to make the salad. You can also make the dressing and ramen noodle topping ahead and store until you are ready to serve it.For the best results, don't add the dressing or the ramen noodle topping until you are ready to serve this salad.