2-oz. pkg. sliced almonds
2 pkgs. beef ramen noodles
3.75 oz. pkg. sunflower
seeds
1 cup white vinegar
¾ cup sugar
2 spice packets from ramen
noodles
1 lb. cole slaw mix
¼ cup diced green onions
A few hours ahead of
serving or day ahead:
1. Toast almonds on cookie sheet at 350° for 5 minutes; set aside.
2. Break up ramen noodles in the packages; put in
quart-size ziplock bag.
3. Add almonds and sunflower seeds to bag with broken up
ramen noodles.
4. Combine vinegar, sugar, and spice packets from the
ramen noodles to make the dressing.
5. Cover and put in refrigerator.
6. In serving bowl, combine cole slaw mix and green
onion.
7. Cover and put in refrigerator.
Before serving:
Add broken up ramen
noodles, almonds and sunflower seeds to cole slaw mix.
Immediately before
serving:
Shake dressing well and
pour over salad. Mix well and serve.
Yield:
12 servings.
