Ingredients:
Salad:
16 ounces coleslaw mix
2 bags ramen noodles (3 oz each), crumbled
2 tablespoons sesame seeds
1 cup sunflower seeds
½ cup sliced almonds
½ cup sliced green onions
Dressing:
⅔ cup vegetable oil
4 tablespoons white sugar
⅓ cup rice wine vinegar
1 ½ tablespoons soy sauce
¼ teaspoon sesame oil
¼ teaspoon black pepper
½ teaspoon garlic powder
Directions:
Preheat oven to 425°F.
Spread crumbled ramen noodles (discard seasoning packets), sesame seeds, sunflower seeds, and sliced almonds evenly on a baking sheet.
Toast in the oven for 5 minutes, stir, then bake for another 3-5 minutes until golden brown. Let cool.
In a large bowl, whisk together vegetable oil, sugar, rice wine vinegar, soy sauce, sesame oil, black pepper, and garlic powder.
Add coleslaw mix and the cooled toasted ramen mixture to the bowl.
Toss everything together until well combined and serve immediately.
Servings: 6-8