Asian Ramen Noodle Salad

Asian Ramen Noodle Salad 1/4 cup of slivered almonds 1/2 cup olive oil 1/4 cup rice vinegar 3 Tablespoons Soy Sauce 1/2 cup sugar 1 14 ounce package prepackaged cole slaw mix 1 12 ounce package of prepackaged broccoli slaw mix (we've also done it with two broccoli slaw mixes) 2 packages of Ramen Noodles (either beef or oriental flavor, we've used both and like them equally) 1/4 cup seeded sesame seeds, sunflower seeds or raw chopped peanuts Preheat oven to 300*F. Place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside. While almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside. In a large bowl mix together the broccoli slaw and cole slaw together. Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets. Add cooled almonds and sesame seeds to slaw mix and mix well. Pour reserved seasoning packet contents into your dressing and mix again. Pour entire dressing over slaw mixture and mix well. Refrigerate for 3 hours or overnight. Serve chilled. Note: I like to mix my salad again after 2 hours to make sure sauce stays evenly distributed.