Crunchy ramen-broccoli slaw

With sterling silver platters piled high with sliders, professionally decorated pop-up tents and students wearing not hoodies or jeans, but dresses and sport coats, tailgating at the University of Mississippi looks a little different than in the rest of the country. J-Jaye Shackelford Hurley has been a regular at the pre-football game festivities in The Grove, a 10-acre lawn dotted with oak, elm and magnolia trees in the center of campus, since she was a freshman in 1992, and she's been showing up with a big bowl of this broccoli salad almost as long. Chopped broccoli florets, along with julienned broccoli stems, carrots, purple cabbage, red onion, slivered almonds, sunflower seeds and crushed instant ramen noodles, are tossed in a tangy-sweet dressing of apple cider vinegar, sugar and soy sauce. It's unconventional, to be sure, but a crunchy complement to all of the soft and salty dishes -- pulled pork, deviled eggs, Rotel dip and pimento cheese -- on the table. The slaw contains no mayo and it keeps for several hours, so it's perfect for an all-day hang, whether you make it to the game or not.