Crunchy Coleslaw

This salad has plenty of crunch from the cabbage in the coleslaw mix, sunflower seeds, toasted almonds and ramen noodles. A sweetened oil and vinegar dressing is poured over all.

Ingredients:

• 1 bag of pre-shredded coleslaw mix (cabbage and carrots)
• 1 cup of vegetable oil (can use light olive oil, if on heart-healty diet)
• 1/2 cup chopped green onions
• 1/2 c. sunflower seeds
• 1/2 c. toasted almond slices
• 1/3 cup vinegar
• 1/2 cup sugar
• 2 pkg of Ramen noodles (0riental flavor)

Directions:

A few hours before serving (or the night before) mix together the oil, vinegar, sugar, and Oriental-flavor packets from ramen noodles. Refrigerate for a couple of hours or overnight. Toast almonds in oven until lightly brown; cool and set aside. In salad bowl combine coleslaw mix, green onions, sunflower seeds, crushed ramen noodles, and almonds in large serving bowl. Add oil dressing; stir and serve immediately.

Number of Servings: 8-10

Notes from the Cook: If you are in a big hurry you can prepare the oil dressing and use it right away without refrigerating.