Oriental Crunch Salad

I haven't tried this one yet but it looked interesting and I wanted to save it.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• Salad

• 1⁄2 cup  slivered almonds
• 2  tablespoons sesame seeds
• 16  ounces  prepared  coleslaw mix
• 1⁄2 cup sunflower seeds (unsalted)
• 6  scallions, finely chopped
• 1  cup  chow mein noodles, crunchy

• Dressing

• 1  cup canola oil
• 6  tablespoons white vinegar
• 4  tablespoons sugar
• 2  teaspoons kosher salt
• 1  teaspoon black pepper, freshly milled
• 1  teaspoon Accent seasoning (optional)

Directions

1. Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
2. In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
3. Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
4. Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
5. NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).