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Colorful, sweet and salty, and mayonnaise-free slaw!
Cook Ramen noodles (without the seasoning packet) in a small pot of boiling water until desired consistency is reached (use the package instructions as a reference for timing). If you prefer, you can leave the noodles uncooked for extra crunch – do as you prefer).
Meanwhile, add the broccoli slaw, zucchini and nuts to a large bowl.
In a separate bowl, mix the dressing ingredients (oil, vinegar, sugar and onion powder) and whisk well to combine. Pour over the veggies and nuts.
Drain the pasta and rinse with cool water. Add to veggies and dressing and mix well. Refrigerate for at least 4 hours, overnight is best. Garnish with more nuts if you desire.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!