Reviewed: Jul. 17, 2008

This is great. I used a little bit less sugar just because Im not a sugar person. I love green onion and I think it made the dish. This will be on my menus forever. Thanks for the receipt.

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Mellie

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA Living In: Fairhope, Alabama, USA
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Reviewed: Jul. 4, 2008

This recipe just did not excite me. It was boring and bland compared to the broccoli salad I usually make.

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CHERIE423

	Cooking Level: Intermediate Living In: Washington, Pennsylvania, USA
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Reviewed: Jun. 24, 2008

Very good! Followed the recipe, but next time will add more broccoli and maybe less oil as others had suggested. Will also use less onion - seemed to overpower the taste a bit. Definitely a keeper!!

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Addictive! I used the oriental-style ramen and added diced red pepper for color as well as 2 TBSP tamari sauce, 2 TBSP minced garlic, 1/2 tsp ground ginger and red pepper flakes to taste. The people I'm serving it to are big on lots of flavor and it surely won't disappoint!

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Apple Jacks

	Cooking Level: Beginning Home Town: West Palm Beach, Florida, USA Living In: Gainesville, Florida, USA
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Reviewed: May 27, 2008

These recipes are great, I usually use a version of this but with cabbage. Also I added sliced almounds and sliced black olives. Turned out great, will use a little less sugar next time was a little sweet for me but was great non-the less. I did use two heads of broccoli and only used the florets and very little stems.

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Country

	Cooking Level: Intermediate Home Town: Stigler, Oklahoma, USA
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Reviewed: May 26, 2008

So easy! The opnly thing I changed was to use half the oil, per previous reviews. I brought it to a Memorial Day get-together, and everyone wanted the recipe.

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MommaOfThree

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Feb. 25, 2008

I cannot believe how delicious this was. I used cider vinegar because of preference and Splenda. I mixed it all together and let it sit in the fridge for a few hours and sprinkled sunflower seeds and peanuts on top prior to serving. Will definitely make again and again. Thanks for the recipe.

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stephandsophia

	Cooking Level: Expert
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Reviewed: Feb. 20, 2008

Delicious! This is one salad I will make over and over again.

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JLT1


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Reviewed: Jan. 21, 2008

Very good. I used pre-packed broccoli slaw in the produce dept. Broccoli,carrots,red cabbage. I also used sunflower seeds and slivered almonds. Let sit overnight as this dish taste better every day that it sits. YUM

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SAMMI6


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Reviewed: Jan. 5, 2008

Great recipe, I'll make it again for sure and I was asked for the recipe. I made for a crowd so I doubled the broccoli (two large banded bunches) but kept the other ingredients the same and it was great. I would definitely reduce the dressing if not making so much. Can't wait to make it again! UPDATE: I make this all the time now and it's always a hit. You have to cut the oil by half and then its perfect. I now use chopped red onion and also add dried cranberrys!

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ZELDA3333

	Cooking Level: Intermediate Home Town: Kelleys Island, Ohio, USA Living In: Cleveland, Ohio, USA
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Reviewed: Dec. 12, 2007

This is wonderful and very pretty! The only change that I think is crucial is to allow the broccoli to marinate in the dressing for several hours or overnight, then add everything else 10 minutes before serving. It is much better this way- although excellent as written too!

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tuthclnrtiff


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Reviewed: Oct. 2, 2007

I brought this to our block party and it was great. Great salad for a summer day because there's no mayo or sour cream, so no worries about leaving it out.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Sep. 2, 2007

i guess i'm going against the grain with this one, but it had a strange taste to me. it was probably just that the oil solidifies and that was strange. too much oil, too. i didnt add all the dressing, and it's a good thing. thanks for the try, though!!

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zacody2


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Reviewed: Sep. 1, 2007

Excellent! Don't forget the sunflower seeds and the ramen... they really make the recipe.

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Cory P

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Denver, Colorado, USA
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Reviewed: Aug. 11, 2007

This is fabulous!

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ADWANA

	Cooking Level: Expert Home Town: Charlotte, North Carolina, USA
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Reviewed: May 28, 2007

This can be oil-y. I use four 12 oz. bags of pre-cut broccoli slaw, 1 cup oil, 1 cup vinegar, and 1 cup sugar. I put the ramen in with the salad to soak up some flavor, but put the seeds on at the last minute. This amount feeds a picnic of 12 with enough leftover to ravage for the lunch right out of the bowl the next day.

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Kristie

	Cooking Level: Intermediate Living In: Oswego, Illinois, USA
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Reviewed: May 25, 2007

Wonderful! I put a little less oil in and about 3 heads of broccoli. RRRRReally good! Too bad, the kids wouldn't touch it! (Our gain)

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