Crunchy Ramen Salad

• Meat

  • 2 packages (3 oz each chicken ramen noodles

• Produce

  • 1 cup Green onions

• Baking & Spices

  • 2 packages (14 oz each shredded coleslaw mix
  • 1/4 cup Granulated sugar
  • 1 pinch Pepper
  • 1 Red pepper, sweet
  • 1 Reserved seasoning

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1 tbsp Olive oil
  • 1/3 cup Olive oil, light

• Nuts & Seeds

  • 1/2 cup Almonds

• Other

  • 1/2 cup Sunflower kernels

Found on togetherasfamily.com

Description

Ingredients

• 1 tablespoon olive oil
• 1/2 cup slivered almonds
• 1/2 cup sunflower kernels
• 2 packages (14 oz each) shredded coleslaw mix
• 1 cup chopped green onions
• 1 sweet red pepper, finely chopped
• 2 packages (3 oz each) chicken ramen noodles, crushed (save seasoning packet)
• 1/3 cup light olive oil
• 1/4 cup granulated sugar
• 1/4 cup apple cider vinegar
• pinch of pepper
• reserved seasoning packets from ramen noodles

Directions

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
• In a large bowl, combine coleslaw mix, green onions, red pepper, and crushed ramen noodles.
• In a small bowl, whisk together olive oil, vinegar, sugar, pepper, and contents of ramen seasoning packets. Pour over salad; toss to coat. Refrigerate until serving.
• Leftovers will stay crunchy, in the fridge, up to 3 days after serving.