Oriental Broccoli Salad
I think this came from Paul Deen but we have been making it for so long I'm not sure where I first found it. My children (one is a picky eater) love this version.
I think this came from Paul Deen but we have been making it for so long I'm not sure where I first found it. My children (one is a picky eater) love this version.
- Carbohydrate 24.4491732102641 g
- Cholesterol 0 mg
- Fat 37.3183333593746 g
- Fiber 3.07666676839193 g
- Protein 7.75816666666667 g
- Saturated Fat 4.71135521025128 g
- Serving Size 1 1 Serving (112g)
- Sodium 4984.78890159498 mg
- Sugar 21.3725064418722 g
- Trans Fat 1.63502437531692 g
- Calories 453 calories
Step-by-step
- Combine broccoli and onions in a zip lock bag.
- Combine ONE FLAVOR PACKET FROM THE RAMEN NOODLES, oil, vinegar, and sugar in a jar; shake well to combine. Pour over broccoli and refrigerate the bag until ready to serve.
- Combine noodles, seeds, and nuts in another zip lock bag. Set aside until ready to serve.
- Combine both bags before serving.
Dressing Emulsification
Shaking the oil, apple cider vinegar, and sugar in a sealed glass jar forces the ingredients into a temporary suspension. Dissolving sugar completely into cold vinegar requires vigorous shaking for at least 45 seconds. Pouring this liquid over the brassicas allows the acid to slightly soften the raw fibrous cell walls without heat.Texture Preservation
Keeping the ramen noodles, sunflower seeds, and roasted soy nuts separated from the wet vegetables until the final minute prevents moisture absorption. Storing the dry elements in a sealed plastic bag maintains their structural crunch until plating. Introducing the dry elements too early results in a soggy mouthfeel from the vinegar dressing.Visual and Textural Cues
Evaluating readiness relies entirely on visual and physical cues since thermometers do not apply to cold salads. Broccoli buds should appear uniformly bright green and yield slightly to pressure after chilling in the bag for 30 minutes. Testing a single floret ensures the acidity penetrates the vegetable core adequately before combining all components.
