Crunchy Ramen Salad

Ingredients:

-- 1 tablespoon olive oil
-- 1/4 cup slivered almonds
-- 1/4 cup sunflower kernels

-- 1 package (10-14oz) coleslaw mix
-- 3-5 green onions, chopped (about 1 1/2 cups)
-- 1/2 medium sweet red pepper, chopped

-- 2 to 3 tablespoons cider vinegar
-- 1/8 cup sugar
-- 1/8 teaspoon pepper
-- 1 package (3 oz) chicken ramen noodles
-- 2 to 4 tablespoons olive oil

Directions:

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, and red pepper.

In a small bowl, whisk together the vinegar, sugar, pepper, contents of ramen seasoning packet, and remaining oil (or can just use the coleslaw dressing packet that comes with the mix). Pour over salad; toss to coat.

Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds, and sunflower kernels. ("Yes, the noodles especially do get weird the longer they soak in the dressing" -Paul)