Asian Ramen Noodle Salad


16 ounce bag coleslaw mix
1 cup sunflower seeds, (no shells – I used Kroger brand. They’re usually in the aisle with jars of peanuts and such)
1 cup sliced almonds or almond slivers
3 ounce bag oriental raman (crushed)
5 stalks of scallions, sliced
3/4 cup vegetable oil
1/3 cup white vinegar
1/2 cup granulated sugar
1 diced green pepper
1/2 box cooked spaghetti
1 TBSP soy sauce


In a large measuring cup, add vegetable oil, vinegar, soy sauce, 1/2 the raman seasoning packet, and sugar. Whisk together. Microwave for 30 seconds.
Cook Spaghetti according to package instructions.
In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, green pepper, and scallions.
Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
Cover bowl and chill in refrigerator for at least 2 hours.
Serve cold or room temperature.

Add some shredded chicken or deli rotisserie chicken to kick it up.