“Cabbage in this salad is not the main thing,” says Paula Dean about it. a popular side dish that cooks shredded cabbage broccoli, crispy wheat ramen noodles and seeds подсолнечника. 
Time: 20 мин. Complexity: easy Servings: 10-12 The recipes use volumetric containers of the following volumes: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 pack (85 gr.) Instant ramen wheat noodles with Asian spices (you can with any other taste)
- 85 gr. butter
- 1/4 Art. peeled almonds
- 2 pack (340 gr.) Shredded broccoli (see section for salads in the grocery)
- 1/4 Art. sunflower seeds
- Sliced green onions for decoration
Refueling:
- 3/4 Art. canola oil
- 1/4 Art. brown or white sugar
- 1/4 Art. cider vinegar
- 1 sachet of seasoning from a package of instant noodles
Recipes with similar ingredients: noodles, almonds, broccoli, sunflower seeds, green onions, brown sugar, apple cider vinegar
Recipe preparation:
- Place the melted butter in a large skillet on low / medium heat. While the oil is heating, put the noodles in bag and chop with a rolling pin. In a pan, put the noodles and peeled almonds and fry, stirring occasionally (on low / medium fire). At this time, in a small bowl, mix all the ingredients for refueling. In a bowl, put chopped broccoli, mix with noodles, almonds and seeds. Pour salad dressing and mix. Sprinkle with chopped green onions.
