1 l6oz pkg. Fresh shredded coleslaw mix
4 green onions, thinly sliced
1 3oz pkg. Chicken ramen noodles, broken up
1/2 –3/4 cup slivered almonds, toasted
1/2 –3/4 cup sunflower kernels
1/2 cup salad oil, (Fran says olive oil is best)
1/2 cup vinegar
1 tablespoon sugar
1/8 teaspoon pepper
Up to 1 hour before serving, combine slaw mix, onions, ramen noodles, (save
seasoning packet for the dressing), almonds, and sunflower kernels in a salad bowl.
Cover and chill.
In a screw top jar, combine oil, vinegar, pepper, and seasoning packet from
noodles. Cover and shake well, chill.
At serving time, shake again, pour over salad and toss to coat.