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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, October 24, 2011

Mad Hatter Salad

Here you go, folks.  A crowd pleasing salad.  I'm not exactly sure why its called a Mad Hatter salad, but it would be great any tea party if you ask me.  This can be served any time of the year, you simply can't go wrong.  The coleslaw is indicative of summer, but the toasted nuts and apple cider vinegar are perfect for fall.  I promise you'll love this.  And after you have it once, you'll want to put any and every dressing you have over it.  I like to keep the salad and dressing separate so nothing gets soggy.  Yum!

Mad Hatter Salad
Adapted from Allrecipes

1 16oz. bag coleslaw
8 green onions, chopped
1 head broccoli, cut into florets
1/2 cup butter
2 bags Ramen Noodles, broken up into small pieces (I used chicken flavor, but any flavor would work)
1 cup unsalted sunflower seeds
1 cup sliced almonds
1/2 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
a couple shakes of soy sauce

In a large bowl, mix together coleslaw, green onions, and broccoli.  Set aside.

Melt butter in a large skillet over medium heat.  Add ramen noodles, ramen seasoning packets, sunflower seeds, and almonds.  Cook until seeds and nuts are toasted, about 6 to 8 minutes.

In a container with a lid, combine sugar, apple cider vinegar, vegetable oil and soy sauce.  Secure lid and shake until combined.  

Combine coleslaw mix and nut mix in a large bowl.  Add dressing just before serving, or leave on the side.  



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