Ingredients
1 tablespoon plus 1/2 cup olive oil, divided 1/2 cup slivered almonds1/2 cup sunflower kernels2 packages (14 ounces each) coleslaw mix12 green onions, chopped (about 1-1/2 cups)1 medium sweet red pepper, chopped1/3 cup cider vinegar1/4 cup sugar1/8 teaspoon pepper2 packages (3 ounces each) chicken ramen noodles
Preparation
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, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
