There is this coleslaw that my BFF, Christy, loves. We call it Crunchy Coleslaw, but it’s often called Chinese Coleslaw or Ramen Coleslaw.  Unfortunately, it’s basically junkfood masquerading as a salad.  It’s got  Ramen noodles, the Ramen seasonings, and lots of oil and white sugar. By the way, did you know that the instant ramen noodles (not the delicious fresh ones in noodle shops) are fried before they are dried?


Anyway, I tried to make her favorite Crunchy Coleslaw a little healthier, but keeping that same flavor we like.  I had to leave out the ramen, and I substituted broccoli slaw for regular cabbage for more vitamins. I mean, I see Christy in person about once a year, so I’ll probably make her the real thing during her visit,  but for a regular Thursday night, this recipe is a great alternative!


Crunchy Broccoli Slaw


12 ounce package broccoli slaw (you can also shred your own, but really, ain’t nobody got time for that, ya know?)

2 tablespoons canola oil

1/3 cup apple cider vinegar

1 1/2 tablespoons honey or Splenda

1/2 cup chopped green onions

1/4 cup sunflower seeds

1/4 cup slivered almonds

salt and pepper to taste


Mix together the oil, vinegar, salt and pepper, and honey (or Splenda).  In salad bowl combine broccoli slaw, green onions, sunflower seeds, and almonds. Add dressing and toss.  Can be made ahead of time, even overnight, and stored in the refrigerator.   Broccoli slaw doesn’t get soggy like cabbage or lettuce.