Asian Broccoli Salad

This amazing salad showed up at a church dinner.  Everyone at the table where I sat was talking about it and wondering who brought it.  Most guessed that our pastor’s wife was the cook behind this dish.  She’s a fabulous cook.  I haven’t known her for long, but I’ve heard quite a few people mention various recipes that she makes.  (I even hear she has a recipe for coffee punch. Yum!)

Sure enough, Audrey was the one who brought this salad.  I asked her for the recipe and she graciously shared it with me.  Now I’m sharing it with you.  It reminds me a lot of Hawaiian Cole Slaw, another favorite of ours.  The dressing is a little different and of course, this uses broccoli and red pepper instead of slaw mix.

Here’s what you’ll need: 

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4.50 from 8 votes

Asian Broccoli Salad

Servings: 12 -15 servings

Ingredients

• 2 pkg chicken flavored ramen noodles
• 1 cup slivered almonds
• 1 head broccoli chopped in small pieces
• 1/2 red onion diced
• 1 red bell pepper chopped
• 1 cup sunflower seeds
• 1 cup oil
• 1/2 cup sugar
• 1/3 cup vinegar
• 2 pkts ramen noodle seasoning

Instructions

• Break ramen noodles in small pieces. Set seasoning packets aside for later.
• Toast broken noodles and almonds in shallow pan at 350 degrees for 10-15 minutes. Stir several times during toasting.
• Combine broccoli, onion, red pepper, sunflower seeds, and toasted noodles and almonds in large bowl.
• Whisk together oil, sugar, vinegar and seasoning packets in a small bowl.
• Pour over salad right before serving and toss to coat.