Chinese Broccoli Slaw (or Changing Up A Family Favorite)

I’ve been working hard at being better about bringing my lunches to work. I’m trying to use recipes that sit well in the fridge so I only have to make a batch over the weekend.

This week, I’m going to be eating a modified version of a family favorite.

Chinese Coleslaw! This recipe is such a family favorite that when my mom and I made a cookbook for the whole family last Thanksgiving, we made sure to include this one!

The original recipe is as follows:

1 head green cabbage (shredded)

4-6 green onions

2 packages of Ramen (Oriental Flavor)

almonds (optional)

And for the dressing:

1/4 cup sugar

1/2 cup rice vinegar

1/2 salad oil

1/4 cup water or chicken broth

1 tbsp sesame oil

pepper

seasoning packets from Ramen

The main modifications that I made were using broccoli slaw instead of cabbage (no shredding necessary!), using about 3/4 cup vinegar (I love things vinegary), and using 1/4 oil and 1/2 water instead of the other way around.

Seriously, this is such an easy recipe but it’s so delicious and impressive!

First, I put the broccoli slaw in a big bowl (I used about 1 1/2 packages of slaw, each package was 12oz).

Next, you break up the Ramen noodles. You can do it by hand, but I put them in a plastic zippy bag and smashed them with a mallet.

Thanks Dad for giving me a mallet!

Pour the crushed noodles over the slaw.

Next, slice up the green onions. Tip: if you put the rubber bands on the green onions where you want to cut away, it will keep all the ends together and easier to throw away.

Green onions go on top of the slaw and noodles.

Then mix up all the dressing ingredients together. I did this in a measuring cup so it would be easy to pour. Also, this way I didn’t have to get my little measuring cups messy. I just used the measurements on the side.

Finally, pour the dressing on top of the salad and mix everything together.

Let the salad sit in the fridge for at least 6 hours, but the longer the better. I made this around 5pm on Saturday and took it out of the fridge to stir it up a bit before going to bed. I had some on Sunday and it was so delicious!

I have some pre-cooked chicken that I can add on top of it for lunch so it will be a bit more filling.

While this recipe is wonderful the original way, I have to say I think I like it more with broccoli slaw instead of cabbage! I might have to do another batch of each and do a taste test!

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