1 16 oz bag coleslaw mix
2 3 oz bags ramen noodles, crumbled (flavor does not matter as you won't be using the seasoning packets)
2 Tbsp sesame seeds
1 c. sunflower seeds
1/2 c. sliced almonds
1/2 c. sliced green onions
Dressing:
2/3 c. vegetable oil
2 Tbsp sugar
1/3 c. rice wine vinegar
1 1/2 Tbsp soy sauce
1/4 tsp sesame oil
1/4 tsp black pepper
1/2 tsp garlic powder
Preheat oven to 425 degrees. Spread crumbled ramen noodles, sesame seeds, sunflower seeds and sliced almonds on a baking sheet. Bake for five minutes, stir and bake for 3-5 more minutes, until mixture is slightly toasted and golden. Set aside. In a large bowl whisk together all the ingredients for the salad dressing. Add coleslaw mix and ramen noodle mixture to the salad dressing and toss until combined. Serve immediately.