Have you seen this salad recently? Quite possible - because it's become one of those dishes that graces almost EVERY Shabbos table in Brooklyn. I found the original recipe in today's holy bible of Kosher cooking, Susie Fishbein's Kosher by Design. Here's my version.
1 head broccoli, stems discarded, florets chopped very small
1 cup light or fat-free mayonnaise
1/2 small red onion, finely diced
3 Tbsps. red wine vinegar
3 Tbsps. sugar
1 package kosher Ramen-type soup noodles (discard seasonings packet)
1/2 cup dried cranberries or raisins
1/4 cup sunflower seeds, shelled and unsalted
1/4 cup raw cashews, unsalted
1/4 cup slivered almonds
1/4 cup pine nuts
Crumble soup noodles in a Ziploc bag with a rolling pan.
In a large mixing bowl, combine mayonnaise, onion, sugar and vinegar. Add broccoli and toss until evently coated.
Add noodles and remaining ingredients. Toss lightly.
This dish tastes great served right away or even the next day.
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