2 16-oz bags of chopped slaw
5 green onions - chopped
1 stick oleo
2 3-oz pkgs of ramen noodles (uncooked) - do not use seasoning packet
1/2 cup slivered almonds
1/2 cup sunflower seed
1/2 cup sesame seed
For dressing:
1 cup oil
2 tbsp soy sauce
3/4 cup sugar
1/2 cup cider vinegar
Melt oleo and crumble noodles fine -- cook in skillet until lightly brown. Add almonds into this and when brown, add sesame and sunflower seed. Toss lightly until toasted. Let this cool. Mix dressing with mixer and toss onto salad just before serving.
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