CHINESE COLESLAW

FOR THE SALAD:
1 pkg top Ramen noodles (oriental)
1 bunch green onions
1/2 cup sunflower seeds
1/2 cup slivered almonds
1 (16 oz.) pkg shredded coleslaw mix
2 tsp butter, divided use
FOR THE DRESSING:
1/2 cup Oil
3 tbsp sugar
3 tbsp balsamic or cider vinegar
Ramen noodles seasoning

Set the seasoning packet for the Ramen noodles aside and break the noodles apart, being careful not to grind them in your hands, then brown them in 1 tso butter. Noodles should be crisp. (Note: I just use them as is without browning.) Set aside.

Next brown green onions, sunflower seeds and almond slivers in skillet with the remaining 1 tsp butter. Set aside.

Mix together the oil, sugar, vinegar and Ramen seasoning to make the dressing. shake vigorously.

If not serving at this point, refrigerate salad and dressing seperately. Do not mix the salad ingredients and dressing until you are ready to serve.

Servings: 8