Crunchy Asian Cole Slaw

This one is always a hit. There are tons of versions of cole slaw with ramen noodles, but this is my favorite. The toasted nuts and seeds give it an extra crunch and combined with the sesame oil, it has a real rich toasted flavor. My family thinks the recipe is a secret since I'm always forgetting to email it when they ask. So, here it is for the whole world. Enjoy!

Crunchy Asian Cole Slaw

• 1 lb. shredded cabbage or a bag coleslaw mix
• 3-4 green onions, chopped
• 1/2 c. toasted almonds
  
• 1/3 c. sunflower seeds
• 1 pkg. Top Ramen noodles (Oriental flavor), crunch into sm. pieces
  
• 1/4 c. sesame oil 
• 1/4 c. vegetable oil
• 3 tbsp. rice vinegar (do not substitute)
• Top Ramen season packet
• 3 tbsp. sugar

Place sunflower seeds and almond slivers in a single layer on a baking sheet and bake in a 350 degree oven for 5-10 minutes until a light golden brown. Be careful not to over toast.

In a small bowl whisk together the oils, rice vinegar, seasoning packet and sugar. 

In a large bowl, combine cabbage and green onions. Add crushed ramen noodles, sunflower seed, and almonds and toss with dressing.

Serve immediately.  

Note:
Top Ramen brand ramen noodles are vegan, Manuchan brand have beef flavoring are NOT vegetarian. If you don't care, I know people that use Chicken flavor and it tastes yummy too.