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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Broccoli Slaw

Broccoli slaw is a crunchy, flavorful and fun take on traditional cole slaw. This versatile side is the perfect accompaniment to sandwiches, grilled dishes, and of course, deserves its rightful place at your next barbecue.

The Backstory: This broccoli slaw comes to The Jewish Kitchen from my longtime girlfriend, Gloria. In our conversation about this tasty slaw she related to me that even though this recipe serves six people, she often makes a small batch just for herself. She loves the dressing, because it adds the right amount of zing to the broccolini. More of the Backstory after the recipe

Broccoli Slaw

The colorful slaw is pleasing to the eye, The crunch from the nuts and the seasoning give it a scrumptious taste The addition of the ramen noodles puts it over the top.
Course Sides
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 2 12 ounce bags of Broccolini slaw
  • 6 scallions washed and cut into small pieces or 1/3 cup of any onions, cut up.
  • 1/4 cup toasted almonds or your choice of nuts (optional)
  • 1/2 cup toasted sesame seeds optional
  • 1 package chicken flavored ramen noodles break noodles into small pieces-save packet of seasonings (optional)
  • 1/4 cup margarine
  • 1/3+ cup oil
  • 1/2 tsp. sesame oil
  • 1 tbsp. soy sauce
  • 1/3 cup sugar or 3 packs splenda
  • 1/4 cup rice wine vinegar
  • black pepper to taste
  • 2 cups fresh broccoli florets rinsed and dried

Instructions

  1. Put broccolini and broccoli florets into a large bowl and add the scallions, almonds and sesame seeds. Mix well and pour onto a serving platter or into a large bowl. Set aside.
  2. If adding the ramen noodles, heat 1/4 cup margarine in a small pot and add the ramen noodles. Mix together and add the seasoning packet. Mix for about 3-5 minutes. Do no burn the noodles. Set aside.
  3. In a small bowl mix together the vegetable oil, sesame oil, soy sauce, sugar, vinegar, and black pepper. This can be used on top of the broccolini without the ramen noodles (if you don't want to make the noodles).
  4. If you are not serving this immediately, refrigerate the dressing and broccoli mixture separately until ready to serve. Before serving mix the dressing with the noodles . Pour this mixture on top of the broccolini and toss before serving.

…The Backstory continues: Gloria and I have been friends for over 35 years and live near each other in south Florida. We have shared many a dining experience together, both locally and on vacation.  She’s an excellent cook  and a terrific baker and several of her recipes including her jam roll cake and apple cake are Jewish Kitchen favorites, but of course, I’m not surprised! I’ve had both of them many times and enjoyed them each and every time.

I know that when I get a recipe from Gloria, it’s like money in the bank. Oh, fyi, there is a part of this recipe she said she sometimes eliminates, if she is in a rush–that’s the ramen noodles, but I left it in here anyway and you can decide whether or not to leave it out. I love anything crunchy and I think it’s worth the effort to add it in, but recipes are flexible and so do what you like.  Another fun note about my pal, Gloria: she loves to prepare meals that require only one pan. I always laugh when she tells me that she had to use two pans to make a dish. Such an ordeal! She hates the cleanup process and complains about it. So if more than a single pan is used, I know that the recipe has to have a wow factor in order for her to be willing to clean up more than one pan. This recipe? Two bowls, so this must be a darn good slaw. My advice to Gloria is always the same: use the dishwasher, my dear.

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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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