Crunchy Ramen Salad

Crunchy Ramen Salad If you want a sweeter salad increase the sugar to 1/3 cup. Salad 1 tablespoon olive oil 1/2 cup slivered almonds 1/2 cup sunflower kernels 2 packages (14 oz each) shredded coleslaw mix 1 cup chopped green onions 1 sweet red pepper, finely chopped 2 packages (3 oz each) chicken ramen noodles, crushed (save seasoning packet) Dressing 1/3 cup light olive oil 1/4 cup granulated sugar 1/4 cup apple cider vinegar pinch of pepper reserved seasoning packets from 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, green onions, red pepper, and crushed ramen noodles. In a small bowl, whisk together olive oil, vinegar, sugar, pepper, and contents of ramen seasoning packets. Pour over salad; toss to coat. Refrigerate until serving. Leftovers will stay crunchy, in the fridge, up to 3 days after serving.