Crab or Chicken Salad Coleslaw

You will LOVE this tangy (but slightly sweet) one-big-bowl salad. Great as a potluck or picnic carry-along, too.

• Ready In: 13 mins
• Serves: 12
• Yields: 1 cup servings

Ingredients

• 2  tablespoons  slivered almonds
• 2  tablespoons sesame seeds
• 1 (3 ounce) package  chicken-flavored ramen noodles, reserve seasoning packet for dressing
• 1 (1 lb) package  coleslaw mix
• 6  cups lettuce, bite-size (or romaine)
• 3⁄4 cup onion, finely chopped
• 1 (1 lb) package  imitation crabmeat, thawed

• Dressing

• 1⁄3 cup canola oil (or olive oil)
• 3  tablespoons cider vinegar
• 2  tablespoons sugar
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Toast nuts and seeds in a cast-iron frying pan on medium heat OR in the oven -- until golden-brown; set aside to cool.
2. Break ramen noodles into small pieces; set aside until just before serving time.
3. In a large bowl, combine coleslaw, lettuce, onion and crab.
4. Mix dressing ingredients and the seasoning packet in a pint jar or other container with a lid; stir or shake until sugar is mostly dissolved.
5. AT SERVING TIME: add nuts and noodles to the salad; toss well. Drizzle dressing over the salad and toss to coat. Serve immediately.
6. LEFTOVERS: This salad is really good the next day too, but the ramen will have lost its crunchiness -- so ADD another packet of broken ramen noodles.
7. LARGE FAMILY/POTLUCK OPTION: Add two packets of ramen noodles to stretch it a bit further.
8. SUBSTITUTIONS: Switch out the crab for some cooked chicken breast chunks or even shrimp! Add a few tablespoons of finely minced green Bell peppers (orange, red, yellow, too). Use scallions instead of a large onion.