Tonight we're having a barbecue. Burger bar (with tiny buns for kids); broccoli slaw; fruit salad (yummy yummy for all you Wiggles fans); leftover marinated chickpea salad; and mac & cheese (the fabulous crock pot version from this very website made with lowfat evap. milk, lowfat milk, and lowfat Velveeta). For dessert, SlimaBear ice cream sandwiches.
Seems like a good excuse to include my broccoli slaw recipe here, modified from a Cooks Country recipe. It's a stand-alone slaw. It's not the creamy kind of slaw you'd put on pulled pork, but more of a salad. I make it all ahead, except I hold the ramen noodles until just before serving. This is a great and sneaky way to get veges in my kids. They love the dressing (thanks to the sugar) and will gulp this salad down generally by the tubful.
Ramen Noodle Broccoli Slaw
Serves 6-8
Dressing
1/3 cup sugar
1/3 cup white vinegar
1/2 cup olive or canola oil
Salad
1 (12-ounce) bag broccoli slaw mix
2 (3 ounce) packages ramen noodles, crushed, flavor packets reserved
4 scallions, chopped thin
1 cup shelled roasted sunflower seeds
1 cup slivered toated almonds (or 2 cups seeds or 2 cups nuts)
Whisk sugar and vinegar in a medium bowl until sugar dissolves.
Combine broccoli slaw mix, ramen noodles (add 30 minutes before serving), and flavor packet (I only use one generally), scallions, seeds/nuts, in a large bowl. Drizzle dressing over the salad and toss until well-coated. Put in fridge for 30 minutes; up to two hours before serving without the noodles.
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