Crunchy Chinese Salad

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.