 | | Directions |
- Preheat oven to 350 degrees F.
- On a large baking sheet with edges, combine almonds, sunflower seeds, crushed Ramen noodles. Lightly spritz with vegetable oil spray. Roast for 10 minutes. Let cool.
- In a large bowl, combine coleslaw and green onions. Add almond mixture and combine.
- In a jar or small bowl, combine oil, sugar, vinegar, black pepper, soy sauce and seasoning packet from the ramen noodle mix. Whisk until thoroughly blended.
- Just before serving, pour dressing over salad; toss to coat evenly. Serve immediately.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large bowl
Servings: 6
Serving Size: cup
|  | | Ingredients | | - | | 1/2 cup slivered almonds |
| - | | 2 tablespoons sunflower seeds |
| - | | 3 ounces package of Ramen noodles (chicken flavored) |
| - | | 16 ounces package of coleslaw mix |
| - | | 4 green onions - diced |
| - | | DRESSING: |
| - | | 1/2 cup canola oil |
| - | | 2 tablespoons white sugar |
| - | | 3 tablespoons cider vinegar |
| - | | 1/2 teaspoon ground black pepper |
| - | | 1 tablespoon soy sauce |
| - | | 1 packet of seasoning from Ramen noodles |
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