Asian-Style Ramen Broccoli Slaw

Sliced almonds can be substituted for the sunflower seeds if desired, all ingredients can be adjusted to taste. You may make this complete salad well in advance, just add in the Ramen noodles just before serving. This complete recipe may be doubled, For the 5 cups broccoli slaw I usually double the dressing ingredients ;-)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (3 ounce) package  chicken-flavored ramen noodles (slightly crushed, noodles and seasoning package separated)
• 5  cups  purchased broccoli coleslaw mix (or use 1/2 medium green cabbage, shredded)
• 4  green onions, chopped
• 1⁄3 cup sunflower seeds (more if desired)
•  black pepper (to taste)

• DRESSING

• 1  tablespoon  sesame oil
• 1  tablespoon  vegetable oil
• 3  tablespoons  rice wine vinegar (or use white wine vinegar)
• 2  tablespoons white sugar
• 1⁄2 teaspoon salt (also add in the spice package from the Ramen noodles)

Directions

1. Set oven to 350 degrees.
2. Place the slightly crushed Ramen noodles and the sunflower seeds onto a baking sheet in a single layer.
3. Bake for about 8-10 minutes or until lightly browned; cool completely.
4. In a large bowl combine the broccoli slaw with green onions, toasted Ramen noodles and sunflower seeds; toss to combine.
5. For dressing; in a small bowl whisk together, sesame oil, vegetable oil, rice wine vinegar, salt and the seasoning package from the Ramen noodles; mix well to combine.
6. Pour the dressing over the broccoli slaw mix; toss to coat.
7. Season with black pepper and more salt (if desired) to taste.
8. Sprinkle the top with more toasted sunflower seeds if desired.