As promised, here is the recipe for my mother's broccoli slaw with chicken. It is not her original recipe, but it is how I was introduced to it!I am providing exactly what she sent to me, and then my revised version to make it healthier at the bottom.

"Asian salad

I pkg of broccoli slaw--I used two I c. sunflower seeds--I used sesame and didn't measure--also toasted them in the frying pan first 2 pkg. of soup noodles--the kind that come in little rectangular packages with seasoning and that you would pour boiling water on if you were using them for soup--chicken or veg. flavour I smash the noodles in their pkgs with a rolling pin to break them up into bits. Then I open the pkgs and take out the seasoning packets to add to the salad dressing

1/2 c chopped red onion 3/4 c. oil 1/2 c vinegar --I used rice vinegar seasoning packets from noodles 1/2 c sugar

I doubled this dressing, except for the seasoning packets because they are salty. I also used less oil--maybe a little less than a cup in the doubled recipe--used grapeseed oil

I toasted the dry noodles in a frying pan and set aside to add at the last minute so that they stay crunchy for a while.

Make the dressing in a big bowl--onion, oil, sugar, vinegar, seasoning packets Add the broccoli slaw and sesame or pumpkin seeds Add cooked diced chicken if you want---I just fried boneless chicken breasts (2 or 3 for a double recipe) and then simmered them in some teriyaki sauce. Cool and dice. Add some chopped red pepper --I forgot to do this last time.

Before serving, stir in the crunchy noodles. Next day they will be soft in the leftover salad, but still yummy.

Pretty easy, but a few steps. You could simplify by not toasting the sesame seeds and noodles, and by not adding chicken."

Feel free to leave out the noodle seasonings, or even the noodles all together. Sub them with some toasted almonds for the crunch and flavour, but without the salt. I would also use less oil - all you really need is around a 1/4 cup of both oil and vinegar. The salad doesn't need to be heavily dressed, as it has so much flavour on its own. I would use maybe 1/8 cup of sugar.

So, here is the revised recipe:

1 pkg broccoli slaw 1/2 cup sunflower seeds 1/4 cup toasted, slivered almonds 1-2 cooked chicken breasts

1/4 cup red onion (I personally would leave this out as I hate raw onions!) 1/4 cup grapeseed or olive oil 1/4 cup of rice or balsamic vinegar 1/8 cup of sugar

Try it for a potluck or barbecue - it's so fresh and crisp, delicious and well-balanced!