Crab Or Chicken Salad Coleslaw

• 2 tablespoons slivered almonds
• 2 tablespoons sesame seeds
• 1 (3 ounce) package chicken-flavored ramen noodles, reserve seasoning packet for dressing
• 1 (1 lb) package coleslaw mix
• 6 cups lettuce, bite-size (or romaine)
• 3/4 cup onion, finely chopped
• 1 (1 lb) package imitation crabmeat, thawed
• Dressing
• 1/3 cup canola oil (or olive oil)
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Toast nuts and seeds in a cast-iron frying pan on medium heat OR in the oven -- until golden-brown; set aside to cool.
2. Break ramen noodles into small pieces; set aside until just before serving time.
3. In a large bowl, combine coleslaw, lettuce, onion and crab.
4. Mix dressing ingredients and the seasoning packet in a pint jar or other container with a lid; stir or shake until sugar is mostly dissolved.
5. AT SERVING TIME: add nuts and noodles to the salad; toss well. Drizzle dressing over the salad and toss to coat. Serve immediately.
6. LEFTOVERS: This salad is really good the next day too, but the ramen will have lost its crunchiness -- so ADD another packet of broken ramen noodles.
7. LARGE FAMILY/POTLUCK OPTION: Add two packets of ramen noodles to stretch it a bit further.
8. SUBSTITUTIONS: Switch out the crab for some cooked chicken breast chunks or even shrimp! Add a few tablespoons of finely minced green Bell peppers (orange, red, yellow, too). Use scallions instead of a large onion.

almonds, sesame seeds, ramen noodles, coleslaw mix, onion, imitation crabmeat, dressing, canola oil, cider vinegar, sugar, salt, pepper

Taken from www.food.com/recipe/crab-or-chicken-salad-coleslaw-217976 (may not work)