Broccoli Slaw

My sister gave me this recipe, it's one of the best recipes I've run across in years.  I make it fairly often, I love having it sitting in the fridge.  It's one of those things that you pull out and stand in the kitchen munching away on.

This recipe makes a surprisingly large amount. I wouldn't recommend doubling it even for a party unless you want a LOT.

1 pack Broccoli Slaw (I'd never heard of this before getting this recipe, but it must be fairly common, it's easy to find. Evidently it is some kind of shredded broccoli)
2 packs Beef Ramen Noodles
1 cup roasted slivered almonds (See note below)
1 cup roasted unsalted sunflower seeds (these are a little harder to find sometimes. Salted really do not work very well.)
5 to 10 green onions, chopped
3/4 cup canola oil
1/3 cup white wine vinegar
1/2 cup sugar


1) Crush the ramen noodles into small pieces while in the package. Combine slaw, noodles, nuts, sunflower seeds, & green onions in medium to large bowl.

2) For dressing, mix oil, vinegar, sugar & the flavor packets from the Ramen noodles. Wisk until dressing thickens, and pour over salad.

Note:For roasting the slivered almonds, spread in a single layer on a cookie sheet and roast at 350 degrees until barely colored, stirring once or twice. The original recipe says this takes three or four minutes but it's more like seven or eight in my oven. Try to get them good and crisp but not browned. WATCH CLOSELY, they go from lightly colored to dark brown very quickly and they're not usable if they get too dark.