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Title: Ramen Noodle Salad
Categories: Nuts, Pasta, Vegetables, Greens
Yield: 16 servings

1 tb + 1/2 c olive oil; divided
1/2 c Slivered almonds
1/2 c Sunflower kernels
28 oz (2 bags) coleslaw mix
12 Green onions; chopped
1 md Red bell pepper; chopped
1/3 c Cider vinegar
1/4 c Sugar
1/8 ts Pepper
6 oz (2 pkg) chicken ramen
- noodles

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, onions and red
pepper. In a small bowl, whisk vinegar, sugar, pepper,
contents of ramen seasoning packets and remaining oil.
Pour over salad; toss to coat. Refrigerate until
serving. Break noodles into small pieces. Just before
serving, stir in noodles, almonds and sunflower kernels.

L J Porter, Bauxite, Arkansas

Makes:

RECIPE FROM: https://www.tasteofhome.com

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