Ramen Salad/Ramen Slaw

Recipe adapted from Buns in My Oven.

Ingredients:

• 2 packages Ramen noodles 3 ounces each, any flavor, toasted
• 1 c. slivered almonds, toasted
• 16 oz. coleslaw mix
• 3 TBSP sesame seeds
• 1/2 c. chopped green onions
• 1/2 c. olive oil
• 1/2 c. granulated sugar
• 1/4 c. white distilled vinegar
• 1/4 c. soy sauce
• 1 TBSP toasted sesame oil

Directions:

1. Open the ramen packets and discard the seasoning packets. Crumble the ramen into small chunks, and toast them in a skillet over medium heat, and then place in a large mixing bowl.
2. In the same skillet, toast the almonds, and then place in the bowl with the toasted ramen.
3. Add the coleslaw mix, almonds, sesame seeds, and green onions and toss.
4. In a small bowl add the olive oil, sugar, vinegar, soy sauce, and sesame oil and whisk well to combine (might not use all the dressing–save remaining to use as a dressing for a green salad).
5. Pour the dressing over the salad and stir to coat.
6. Serve immediately or cover and refrigerate for up to 6 hours (if refrigerated the ramen will lose some of its crunch). Best served fresh.

Ramen Salad/Ramen Slaw: