Oriental Crunch Salad

• Salad
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds
• 16 ounces prepared coleslaw mix
• 1/2 cup sunflower seeds (unsalted)
• 6 scallions, finely chopped
• 1 cup chow mein noodles, crunchy
• Dressing
• 1 cup canola oil
• 6 tablespoons white vinegar
• 4 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly milled
• 1 teaspoon Accent seasoning (optional)

1. Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
2. In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
3. Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
4. Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
5. NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).

salad, almonds, sesame seeds, sunflower seeds, scallions, mein noodles, dressing, canola oil, white vinegar, sugar, kosher salt, black pepper, accent seasoning

Taken from www.food.com/recipe/oriental-crunch-salad-247837 (may not work)