This is an irresistible side dish that I could (and have) easily make into a meal. It’s delicious and healthy as is, but you could up the ante with a few handfuls of kale or chard substituted in the mix. Makes a large bowl of slaw, good for a family or a crowd. Thanks to my daughter Amy for finding this one and introducing us to it!
2 (3 oz) pkgs ramen noodle soup mix (either chicken or beef)
2 (8.5 oz) pkgs slaw mix
1 cup sliced almonds, toasted
1 cup sunflower kernels
1 bunch green onions, chopped
1/2 cup sugar
3/4 cup vegetable oil (or olive oil)
1/3 cup white vinegar
Before opening ramen noodles, gently crush the packets to break them up. Open and remove flavor packets from soup mix and set aside. Pour noodles into a large bowl and continue crushing.
Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions.
Whisk together contents from flavor packets, sugar, oil and vinegar; pour over slaw and toss to coat. Cover and chill 24 hours to allow noodles to soften. Toss again before serving.