Ingredients
Units
Scale
- 16 oz bag coleslaw mix
- 16 oz bag broccoli slaw
- 2 cups sliced almonds
- 2 square packets (3 oz) of ramen (flavor doesn’t matter)
- 8–10 scallions, sliced thin
- 1 1/2 cups avocado oil
- 1 1/2 cups red wine vinegar
- 3/4 cup sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Place the coleslaw mix, broccoli slaw, sliced almonds, ramen noodles and scallions into a large serving bowl. Stir everything together to get even distribution of all the ingredients. (This makes enough slaw for a potluck or holiday gathering — 18 servings. So, you’re going to want a bowl large enough to accommodate that. Mine is a 4‑quart and it fills it to the brim.)
- Next, mix up the vinaigrette. Measure the oil and vinegar into a 4‑cup liquid measuring cup or similar sized bowl. Add the sugar, salt and pepper. Then, whisk hard until the ingredients begin to emulsify without the oil and vinegar separating.
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Pour the dressing over the Broccoli Ramen Coleslaw and turn the salad over and over, mixing the dressing to coat everything in the bowl. There will be dressing that settles to the bottom, but it will be absorbed as the veggies have time to sit and soak it up.
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I like to let the salad sit in the refrigerator for about an hour before serving, but it definitely isn’t necessary. It’s delicious immediately after mixing. But, as the salad sits the flavors develop even more because the vinaigrette is fully absorbed. Give the coleslaw a stir right before serving to make sure any remaining dressing is distributed throughout the salad.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Method: Cold Dish
- Cuisine: American