Broccoli, Cabbage & Carrot Slaw with Ramen & Sunflower Seeds

Usually when we get together with friends, especially those that we haven’t seen in a while, food takes a back seat to the company. A couple of years ago, we went to an informal college reunion at my friend Dara’s house. It was wonderful to catch up with everyone and to see our kids playing with each other. 10+ years post college, we were watching our kids wrestle in the grass, just like we did during Co-Rec.

Dara made a really great coleslaw for the barbecue. It was was a huge hit! Each time I’ve made it over the past two years, my kids remember the first time they ever had it… “at the backyard BBQ with two pools.” 🙂  


This recipe makes a really large bowl of slaw… enough to feed a reunion of friends at a barbecue. You can half it. Also, feel free to omit the Ramen and sunflower seeds if you’re looking to cut back on gluten, fats and carbs.


Broccoli, Cabbage & Carrot Slaw with Crunchy Ramen & Sunflower Seeds


Broccoli, Cabbage & Carrot Slaw with Crunchy Ramen & Sunflower Seeds

Serves a large BBQ party (12-16 as a side)

Ingredients

Slaw

1 12 oz bag of TJ’s organic broccoli slaw

1 10oz bag of TJ’s shredded cabbage
1 10 oz bag of TJ’s shredded carrots
5 or 6 scallions, chopped (or small bunch of chives)
3/4 cup TJ’s roasted and unsalted sunflower seeds (optional)
2 pkg Ramen chicken noodles (optional, omit if making Gluten Free)

Dressing
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup olive oil
2 pkg Ramen Chicken seasoning

Directions

1. Combine dressing ingredients in a bowl, set aside (can refrigerate 2-3 days).

2. In a large bowl, combine first 4 slaw ingredients.
3. Add dressing and mix to combine (the longer the dressed coleslaw stands, the soggier/yummier the vegetables will be!)
4. If using, crumble the Ramen noodles from ONE package. Along with the sunflower seeds, add to slaw immediately before serving.

Eat, Drink & Be Yummy!

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