Ramen Noodle Salad

This is great to take to potlucks. I just refrigerate it overnight, so not really sure on the cooking time.

• Ready In: 24 hrs
• Serves: 4-6

Ingredients

• 2 (16 ounce) packages  ramen noodles, reserve seasoning packets for dressing (any flavor)
• 1 (16 ounce) package cabbage and carrot coleslaw mix
• 2  bunches scallions (cleaned and sliced thin)
• 1  cup  slivered almonds
• 1  cup sunflower seeds (seeds only)

• Dressing (use ramen seasoning packets plus)

• 3⁄4 cup  salad oil
• 3⁄4 cup sugar
• 1⁄3 cup white vinegar

Directions

1. The night before I plan to serve the salad, I mix the dressing and refrigerate it. I also break up the noodles and put them in a storage bag which makes it easier and faster to put the salad together.
2. Right before you plan to serve the salad, put all ingredients into a large bowl, pour the dressing over the top and toss until everything is moist.