Asian Ramen Coleslaw (Print Version)

# Ingredients:

→ Salad Ingredients

01 - 16 oz package Coleslaw Mix (Cabbage or Broccoli or a combo), (14 oz pack should work too)

02 - 1 bunch Green Onions, sliced thinly

03 - 1/2 cup toasted and slivered Almonds

04 - 1/2 cup Sunflower Seeds

05 - 3 oz package chicken-flavored Ramen Noodles

→ Dressing

06 - 1/2 cup Sunflower or Peanut Oil

07 - 1/3 cup Rice Vinegar or Cider Vinegar

08 - 2 tsp Brown Sugar, or to taste

09 - 1 Ramen noodle seasoning packet

# Instructions:

01 - Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl.

02 - Mix the seasoning packet from the ramen noodles with the oil, vinegar and sugar in a separate container.

03 - Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top.

04 - Garnish with extra green onions, if desired. You may make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.

# Notes:

01 - For more depth of flavor - toast the ramen noodles first either on the stovetop or the oven just until lightly browned. This makes the salad tastier so do it, if you're able.

02 - To make the salad more substantial or make it a meal-in-itself, add some extra protein like grilled chicken or pork.

03 - The salad is best when served fresh, as the ramen noodles will soften over time.

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