Asian Coleslaw With Ramen

Clever_Little_Witch's Note:

Very easy and surprisingly good! Toasting the ramen and nuts gives the dish a unique flavor. I prefer this dish room temperature to cold, but either way is fine. Don't allow dressing to sit too long on the ramen...the best part of this dish is the crunch! I've never had any leftovers yet!

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 10

• 1 (16 ounce) package bagged shredded coleslaw mix (look for one with carrots)
• 2 (8 ounce) packages ramen noodles (any flavor, you won't be using the flavor packet)
• 1 cup sunflower seed
• 1 cup slivered almond
• 1⁄3; cup rice wine vinegar (you can also use white vinegar)
• 1 cup oil (I use olive oil)
• ½ cup sugar
• 2 tablespoons soy sauce
• 2 scallions
• 1 teaspoon sesame oil

Directions:

1. Dressing:
2. Mix vinegar, oils, sugar and soy sauce together, until sugar dissolves. Set aside. I do this as far in advance as the day before serving.
3. Crush ramen noodles into very small chunks - then toast in a dry skillet. Tiny pieces may burn, so watch carefully. Remove when lightly browned and place in a large bowl.
4. Toast, each ingredient separately in the dry skillet, the almonds and sunflower seeds. .
5. About 1 hour before serving mix coleslaw mix, nuts and seeds together with dressing. Add ramen 1/2 hour before serving.
6. Thinly slice scallions and scatter on top.