Crunchy Ramen Salad

• 1 tablespoon plus 1/2 cup olive oil, divided
• 1/2 cup slivered almonds
• 1/2 cup sunflower kernels
• 2 packages (14 ounces each) coleslaw mix
• 12 green onions, chopped (about 1-1/2 cups)
• 1 medium sweet red pepper, chopped
• 1/3 cup cider vinegar
• 1/4 cup sugar
• 1/8 teaspoon pepper
• 2 packages (3 ounces each) chicken ramen noodles

1. In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

olive oil, almonds, sunflower kernels, green onions, sweet red pepper, cider vinegar, sugar, pepper, chicken ramen noodles

Taken from www.tasteofhome.com/recipes/crunchy-ramen-salad/ (may not work)