Asian Rice Noodle Slaw

This is our adaptation of a popular coleslaw recipe that gets its flavor and crunch from ramen noodles. We like using rice noodles and a dressing made with our Taste the Seasons Vegetable Tray mix.


1/4 cup granulated sugar

1/4 cup vegetable oil

1/4 cup sesame oil

1/3 cup rice vinegar or apple cider vinegar

1 teaspoon soy sauce

1 package Taste the Seasons Vegetable Tray mix

1 small head fresh broccoli

1 (16 ounce) package coleslaw mix

4 ounces rice noodles, uncooked and broken

1 cup sliced almonds

1 cup sunflower seeds


In a small bowl, whisk together the sugar, oils, vinegar, soy sauce, and Vegetable Tray mix. Set aside.

Cut florets of broccoli into small pieces and shred stems. In a large bowl, combine the broccoli, coleslaw, rice noodles, almonds, and sunflower seeds. Pour the dressing over the salad and toss to evenly coat. Refrigerate several hours.

Makes 8-10 servings