broccoli and ramen

Ramen and Broccoli Salad – there are so many versions of this salad around, that I was wondering if I should even post my take on it. But after looking at some of the others, I decided mine did have something unique – the dressing. You can either make this dressing as per the recipe or if you want your own Nihongo (that’s how the Japanese call themselves) on it, opt for some Japanese sauces instead. Nonetheless, back to our recipe for now.

Most of the others call for between 3/4 to one full cup of oil and between 1/2 to 3/4 cup of sugar. That’s a whole lot of fat and calories ruining a big bowl of healthy vegetables!

This still is not a diet “worthy” recipe; what with the bacon, mayo, and the sodium in the ramen flavor packet, but an improvement just the same. Add cooked shrimp, grilled flank steak, or shredded chicken to easily make this into a main course salad.

Broccoli-Ramen Slaw

1/2 cup Fage 0% Greek yogurt
1/3 cup mayonnaise
2 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon olive oil
3-ounce package of oriental-flavor instant ramen noodles
12-ounce package broccoli slaw mix (readily available in most produce sections)
1/3 cup slivered almonds, toasted
3 green onion, sliced on the diagonal
3 slices bacon, chopped, cooked crisp, drained
1/4 cup dried cranberries
1 small orange or yellow bell pepper; stemmed, cored, and seeded, cut into julienne

Whisk together the yogurt, mayonnaise, vinegar, sugar, and the packet of the seasoning mix from the ramen noodles until smooth, season to taste with freshly ground black pepper. Set aside.

Crush the ramen noodles in the package. Heat 1 tablespoon olive oil in a medium skillet and very lightly brown the ramen noodles, remove from heat, and pour onto a paper towel to drain and cool.

Place broccoli slaw in a large bowl; add the noodles, almonds, green onion, bacon, cranberries, and bell pepper. Toss with dressing and serve.

Serves 6