Zucchini-Broccoli Slaw

• 1 package Ramen Noodles, 3 Ounce Package
• 1 package Broccoli Slaw, 12 Ounce Bag
• 1-1/2 cup Zucchini, Cut Into Half Moons
• 1/2 cups Nuts (I Like Soy Nuts But Almonds And Sunflower Seeds Are Good) Plus Extra For Garnish If Desired
• 3/4 cups Canola Oil
• 6 Tablespoons Distilled, Red Wine Or Rice Wine Vinegar
• 3 Tablespoons Sugar
• 1 teaspoon Onion Powder
• 1/2 cups Bacon Bits

1. Cook Ramen noodles (without the seasoning packet) in a small pot of boiling water until desired consistency is reached (use the package instructions as a reference for timing). If you prefer, you can leave the noodles uncooked for extra crunch - do as you prefer).
2. Meanwhile, add the broccoli slaw, zucchini and nuts to a large bowl.
3. In a separate bowl, mix the dressing ingredients (oil, vinegar, sugar and onion powder) and whisk well to combine. Pour over the veggies and nuts.
4. Drain the pasta and rinse with cool water. Add to veggies and dressing and mix well. Refrigerate for at least 4 hours, overnight is best. Garnish with more nuts if you desire.

ramen noodles, broccoli, zucchini, sunflower seeds, ube, red wine, sugar, onion powder, bacon

Taken from tastykitchen.com/recipes/sidedishes/zucchini-broccoli-slaw/ (may not work)