Ingredients:

  • 1 (3-ounce) package ramen noodles, seasoning packet discarded
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1/4 cup white sugar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) package coleslaw mix (shredded cabbage and carrots)
  • 3 green onions, chopped
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced

Instructions:

  1. Crush the raw ramen noodles into small pieces and set aside.
  2. Toast the slivered almonds in a dry skillet over medium heat until golden brown and fragrant (about 3-5 minutes). Watch carefully to avoid burning! Set aside to cool.
  3. In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
  4. In a large bowl, combine the coleslaw mix, crushed ramen noodles, toasted almonds, and sunflower seeds.
  5. Pour the sesame-ginger vinaigrette over the salad and toss well to coat.
  6. Sprinkle the chopped green onions over the salad before serving.