Crunchy Asian Broccoli Slaw

• 2 (12 ounce) bags broccoli slaw mix
• 1 (6 ounce) bag dried cranberries
• 1 (4 ounce) bag sunflower seeds or (4 ounce) bag sesame seeds
• 8 green onions, thinly sliced
• 1 (3 ounce) package ramen noodles, uncooked and crushed
• 1/3 cup rice wine vinegar
• 1/4 cup white sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/3 cup vegetable oil
• 1/3 cup sesame oil

1. For dressing:.
2. In a medium mixing bowl, combine the vinegar, sugar, salt and pepper. Drizzle in the oil, whisking as you go, until well mixed and set aside.
3. For slaw:.
4. Heat a dry medium frying pan over low heat and toast the nuts or seeds for about 1 minute until lightly browned and/or fragrant. Turn off heat and set aside.
5. In a large bowl, combine the slaw mix, onions, nuts or seeds, cranberries and ramen noodles. Drizzle with dressing and toss until well coated. Refrigerate until serving.

broccoli slaw, cranberries, sunflower seeds, green onions, ramen noodles, rice wine vinegar, white sugar, salt, pepper, vegetable oil, sesame oil

Taken from www.food.com/recipe/crunchy-asian-broccoli-slaw-393059 (may not work)