Nutty Cole Slaw Salad

• FOR THE SALAD:
• 1 bag (16 Oz. Size) Cole Slaw
• 1 bag (10 Oz. Size) Red Cabbage
• 1/2 bags (10 Oz. Size) Shredded Carrots
• 2/3 cups Chopped Scallions (optional)
• 1 cup Slivered Almonds
• 1 cup Sunflower Seeds (Not In Shell)
• 2 packages (3 Oz. Size) Dry Ramen Beef Noodle Soup Mix
• _____
• FOR THE DRESSING:
• 1 cup Olive Oil
• 1/2 cups Sugar
• 1/3 cups Balsamic Vinegar
• 2 envelopes Dry Seasoning Packets From Ramen Beef Soup Mix

1. DRESSING: To make the dressing combine the ingredients in a plastic container with a lid. Add the 1 cup of olive oil, 1/2 cup of sugar, 1/3 cup of balsamic vinegar, and the 2 packets of dry seasoning from the Ramen beef soup mix. Put on the lid and shake it up until the sugar is mixed through. Refrigerate anywhere from 2 to 24 hours. (The sugar will settle to the bottom again. That is okay.)
2. SALAD: Just prior to serving, mix all the salad ingredients in a large bowl- the 16 ounce bag of coleslaw, the 10 ounce bag of red cabbage, a 1/2 bag of shredded carrots, 2/3 cups of chopped scallions, 1 cup of slivered almonds, 1 cup of salted or unsalted sunflower seeds (not in the shell), and the 2 packages of dry ramen beef noodle soup mix (break noodles into bite size pieces first by hitting gently with your fist).
3. Shake up the dressing again before using it to get the sugar mixed in well. Pour it over the salad (be sure to scrape out any ingredients left in the container to get all the dressing.) You can toss the salad until mixed well or I find it best to use a bowl with a lid and I shake it. At first it won't seem like it is mixing, but keep tossing or shaking for about 2-3 minutes. As everything gets coated with the dressing, expect it to shrink up.
4. This salad is a hit at every party I bring it to! Enjoy!!

salad, red cabbage, carrots, scallions, sunflower seeds, ramen beef, dressing, olive oil, sugar, balsamic vinegar, ramen beef soup

Taken from tastykitchen.com/recipes/salads/nutty-cole-slaw-salad/ (may not work)