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I know that broccoli and fresh pineapple are not ingredients that typically go together, but dare to be different! The ramen noodles retain their crispiness even after being mixed into the salad, and they add a unique and welcome crunch. A big bonus is that there’s no sugar in this salad. Go for it!
6 cups broccoli slaw (approximately 16-ounce/450–gram bag)
1 carrot, finely grated
2 scallions, chopped (or 1 small red onion, diced)
1/4 fresh pineapple, cubed (or more if desired)
3 tablespoons Tonnelli Avocado Oil
3 tablespoons rice vinegar (see note)
1 tablespoon Gefen Honey, or to taste
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon sesame oil (optional but recommended)
salt, to taste
pepper, to taste
3 tablespoons Gefen Sesame Seeds
4 ounces (110-grams) Gefen Ramen Noodles, broken into small pieces (without the seasoning packet; GF works too)
1/2 cup slivered almonds
3 tablespoons sunflower seeds
salt, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread sesame seeds, ramen noodles, almonds and sunflower seeds in separate piles on a Gefen Parchment-lined baking sheet. Spray nuts and seeds lightly with water, and season with salt.
Toast for three minutes, then remove sesame seeds (they roast faster), and stir each remaining ingredient. Toast for an additional three to four minutes. (Alternately, toast sesame seeds in a frying pan, and toast the rest for six to seven minutes, mixing midway.)
In a large bowl, mix all salad ingredients.
In a small bowl, combine all dressing ingredients; taste and adjust seasoning if necessary.
Pour over salad and toss together. Add the toasted noodles, nuts, and seeds, and mix together well. This can be done an hour before serving.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
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