Broccoli Slaw

Yesterday it occurred to me that the blog has not addressed one of my passions--cooking (and, of course, eating)! Perhaps that is because I have not had much time lately to cook, and I certainly haven't been trying any new recipes.

Since the weather is getting warmer, Dave and I like to eat salads, sandwiches, and other light meals. So, as I created the menu for the week, so I could do the shopping, Dave requested this slaw that I made last summer after watching an episode of Paula Dean's show on Food Network. Last night as we had seafood salad sandwiches with this broccoli slaw, Dave commented, "This is what should happen to all broccoli stalks."

Broccoli Cole Slaw
*I typically omit the green onions; Dave doesn't care for them.

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.