Last week, as I was perusing the produce, I stumbled upon a bag of discounted Broccoli Slaw. Normally $2.00, marked down to 59 cents (not even out of date)!! I’ll buy anything on sale, and often times, out of date ;). Just last week, I bought TWO tubes of Bengay because they were 49 cents a piece. I’ve NEVER used Bengay in my life!! But whatever. They were practically free!!
(Travis would tell you that 49 cents is not FREE and that women tend to round DOWN when it comes to money. Like, “Oh honey, this shirt is only $10!!” When the price tag says $12.99. Tomato, to-mato.)
I’ve been browsing recipes to use my practically FREE Broccoli Slaw in. I usually use Allrecipes.com. Or Food.com. And sometimes other people’s blogs. Most of the recipes I found for Asian Broccoli Slaw used butter and Ramen Noodles. Now butter, I’m ok with. A little butter never hurt anyone, right Paula?
I vaguely remember eating these when I was younger. But only on rare occasions and we were never allowed to use ENTIRE packet of seasoning. A healthy modification, I guess.
But I’ll do you one better.
- 1 (16 ounce) package broccoli coleslaw mix
2 (3 ounce) packages chicken flavored ramen noodles1 (16 ounce) Shelled Edamame, steamed
- 1 bunch green onions, chopped
1 cup unsalted peanuts1 cup chopped raw almonds
- 1 cup sunflower seeds
1/2 cup white sugar3 packets Stevia
- 1/4 cup canola oil
- 1/3 cup cider vinegar
- 1 bunch broccoli florets, steamed
- 1/4 cup dried cranberries
In a small bowl, combine oil, vinegar and Stevia. I used 3 packets, but you could add more or less, depending on your preference. Honey could also be a great sweetener.
In a large bowl, combine remaining ingredients. Be careful when stirring not to slosh slaw and edamame out onto the counter. If this happens, frantically scoop it back into the bowl (or your mouth) while no one’s looking.
Eh…it was practically free!!