Ramen Coleslaw

Ingredients:

• 16 oz bag of coleslaw salad mix

• 4 Tablespoons vegetable oil

• 6 Tablespoons seasoned rice wine vinegar

• 4 Tablespoons white sugar

• 2 seasoning packets from ramen chicken packages

• 1.5 packages chicken ramen, crushed

• 1 teaspoon salt

• 3/4 teaspoon pepper

• 3 Tablespoons sunflower kernels

• 1/3 cup sliced almonds

• one bunch chopped green onion

Preheat oven to 350.

On a large baking sheet toast crushed ramen, sunflower kernels and almonds for 5 minutes.

Stir and toast for 5 more minutes or until lightly golden. Set aside.

Make dressing by whisking together oil, vinegar, sugar, two seasoning packets, salt and pepper in a small bowl.

In a 9×13 baker combine green onions and slaw mix with dressing. Do not add the crunchy items (kernels, ramen and almonds) until you are ready to serve because they will get soggy.

If you plan on having leftovers, leave crunchy stuff and salad seperate.