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Mama’s Kitchen Mondays – Broccoli Slaw with #Bacon bits (duh)

How can slaw be slaw without carrots and cabbage? When there is bacon and broccoli in it!!

Since this was a long weekend spent with a wonderful friend and fellow author Lynne Cantwell I am way late with Mama’s Kitchen Monday’s post. I thought I would post a recipe of my favorite kind of  coleslaw… wait it is not coleslaw this is Broccoli slaw. Don’t worry I won’t screw up your slaw, but this on it’s own is fun and it is a quick and inexpensive addition to any potluck or just for a side in your own barbecue. Amanda? You paying attention? You do not have to add the bacon, if you don’t, use butter to brown your almond slivers and noodles…

Broccoli Slaw

This is one of those inexpensive lovely recipes that make use of some of those Top Ramen noodles that have been crushed a bit to much. I do not know about you, but I like my noodles slurped and use I make them and eat them and use them in soups. Cheap noodles. I do not like to use the seasoning mix but when you are broke these come in handy.

Ramen Rainbow

Rainbow of Ramen

Ingredients

  • 2 bags – Ramen Noodles (Just the noodles and do not tell me there is none in the pantry.) You can substitute Chow Mein noodles
    but those do go soft really quick.
  • 3/4 stick butter
  • 1/4 cup slivered almonds (Living with a southern boy, I get fresh pecans from his mama so we make it with pecans and I just chop them up, but it is not traditional.)
  • 2 bags (12-ounce) bags broccoli cole slaw (Bagged salad section in the produce section of the market)
  • 1/4 cup sunflower seeds
  • 1/2 Craisins© (YUMMEH)
  • 4 slices of bacon chopped up (you can use pancetta too if you have the cash, it is even better)
  • Chopped green onions, for garnish — oh who am I kidding, I eat these things like candy!
broccoli slaw

broccoli slaw (Photo credit: sassyradish)

Dressing (I learned how to make this from this really cool gal at Ft. Huachuca, AZ):

  • broccoli slaw

    dressing (Photo credit: sassyradish)

    3/4 cup peanut oil (I use peanut for several reasons, not just taste but a lot of folks have allergies so using another vegetable oil is fine. Just no olive oil, that will screw it up big time, too much flavor)

  • 1/4 cup honey (you can use brown sugar but I like the honey. If you use brown sugar you will need to use a blender or an electric mixer. Just make sure the sugar dissolves)
  • 1/4 cup apple cider vinegar (do NOT substitute you will be so sorry! *shuddering* thought I would be clever.. thought it would cool to use raspberry vinegar.. ewwwwwwww)
  • 1/4 tsp of black pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seed (if you want you can use celery salt, I just hate it and love my sea salt fresh ground.. hey it is the little things when you live in this tiny cabin!)

Directions

  1. Cook your chopped bacon in a HOT hot pan and get them nice and crisp fast, throw ’em on a paper towel or paper bag to drain them. Immediately turn your pan down to med-low, but do not drain the grease(When they cool you can chop them up a bit more)
  2. Hand the ramen noodles to your spouse/partner/cat (ok maybe not the cat but you get my drift) kid… if you have one and have them throw them in a ziplock bag or something that will not rip easily and break them up. Do not roll them with a rolling-pin, just break them up till they are in nice bite size nibbles. This way your spouse can say they helped you…. yep and you can roll your eyes behind your back and smile happy as you hand them another beer! Or you can smile proudly and tell everyone that little Amanda help you make the salad (Amanda can make killer salads and she has helped me make this!) When they are done let them cool. They probably will get done half way through the rest of the directions.
  3. In your bacon pan, add the crushed noodles and slivered almonds or pecans  to the skillet and saute, stirring occasionally (keep temperature low, you don’t want these to burn but you also do not want them to get soggy.. I think perhaps hubby or the man should stay away from this).
  4. Mix the wet ingredients together for the dressing first then one at a time add dry ingredients putting the celery seed in last (I use an electric hand mixer, especially since I use more ingredients than normal slaw mix.)
  5. Place your broccoli mix in your serving bowl and fluff (yes your hubby/child/partner but not the cat can do this)…(yes I said fluff and if they start being crude you can smack them, it is better than asking them to toss your salad, right?) Take over and stir in the dressing, but do not be aggressive, be gentle so you do not break stuff up and bruise things. If you are making this right away  add the toasted noodles, almonds and Craisins© but if you are going to serve later I would wait to add those about 30 minutes before serving so they do not get mushy over night. I never have leftovers so I am not sure if the noodles will go mushy since you are not cooking them.

Wanna know what inspired me to show you the slaw???

Cowboy Sundae - Big Daddy BBQ ©Kriss Morton 2013

Cowboy Sundae – Big Daddy BBQ – photo credit ©Kriss Morton 2013

 How do you like your slaw!?

 

6 Comments

  1. Love this variation on the usual suspect and will try it out for sure!

  2. It is lovely, I promise!

  3. Fluffed and tossed salad I’m not saying anything……. Doctor Evil laughter perhaps hehe

  4. i seriously don’t have any in my pantry! my kids love the cup o noodles and i have some chicken flavored ones of those…i love broccoli! looks yummy!
    Show me some love!

  5. This looks tasty!! I have none of these ingredients really, but I’ll have to write it down for when I go to the grocery. 🙂

  6. Oh yum! I’d have to leave out the bacon since I’m a veggie but I love the version of slaw. Didn’t realize you did cooking posts too! Will have to keep a look out for them 🙂

    ~Anna
    Show me some love!

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  1. Broccoli Bacon Salad Recipe – And Story of My First Encounter with Broccoli - [...] Mama’s Kitchen Mondays – Broccoli Slaw with #Bacon bits (duh) [...]

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