Grandma Mildred’s Nutty Broccoli Salad

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This Nutty Broccoli Salad is another yummy recipe from my Grandmother Mildred’s cookbook. It is full of simple, fresh ingredients and flavor! It makes my heart so happy that I have a whole book of her favorite recipes.

What you will need to make Grandma Mildred’s Nutty Broccoli Salad:

• 1 package chicken ramen noodles
• 1 package (16oz) broccoli slaw mix
• 2 cups sliced green onions
• 1 1/2 cups broccoli florets
• 6 oz. can ripe olives, drained and halved
• 1 cup sunflower seeds, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup olive or vegetable oil

Let’s get choppin’:

Open the package of ramen noodles and set the seasoning packet aside. Then, crunch up the noodles and place them in a bowl, and chop up the green onions and broccoli, and drain and slice the olives.

Add the chopped veggies and the broccoli slaw mix to the bowl.

To toast the almonds put them in a pan over medium/high heat. Make sure to stir continually so they don’t burn. They are done when they are slightly browned and fragrant. You can toast the sunflower seeds the same way or just buy roasted seeds to begin with, in fact, I used roasted and salted sunflower seeds. Add the nuts and seeds to the bowl.

For the dressing:

In a jar with a tightly fitting lid, combine the sugar, vinegar, oil, and the contents of the seasoning packet.

Shake it all up and pour on the salad. If you don’t want to shake it up, you can also just stir it in a bowl. I poured mine from the jar into this cute little picture before pouring on the salad, all for the sake of the photo. The results were worth the effort. 😉

Toss the salad and enjoy!

This salad is best served as soon as you add the dressing. However, it is still delicious the next day, but the noodles won’t be as crunchy. Keep any leftovers covered and refrigerated. Grandma Mildred’s Nutty Broccoli Salad is perfect for a potluck or family gathering.

Here’s a picture of the recipe straight from the book. 🙂

If you like this recipe you might also like Grandma Mildred’s Pea and Peanut Salad.

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Grandma Mildred’s Nutty Broccoli Salad

Crisp broccoli and onions, toasty almonds and sunflower kernels, topped with a sweet and tangy dressing. Olives bring a great flavor and texture to the dish and the ramen noodles bring even more crunch!

5 from 1 vote

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Prep Time 10 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 16 servings

Ingredients

  

• 1 package ramen noodles chicken flavored, seasoning reserved
• 1 package broccoli slaw mix 16 oz.
• 2 cups green onions sliced
• 1 1/2 cups broccoli florets
• 1 can ripe olives 6 oz, drained and halved
• 1 cup sunflower seeds toasted
• 1/2 cup slivered almonds toasted

Dressing:

• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup olive oil or vegetable oil
• 1 packet chicken ramen noodle seasoning

Instructions

 

• Set aside the noodle seasoning packet: crush the noodles and place in a large bowl.
• Add the slaw mix, onions, broccoli, olives, sunflower seeds, and almonds.

For the dressing:

• In a jar with a tightly fitting lid, combine the sugar, vinegar, oil, and the contents of the seasoning packet. Shake well.
• Drizzle the dressing over the salad and toss to coat. Serve immediately.