Cabbage Crunch Salad

• 1/2 cups Sliced Almonds, Toasted
• 1 bag Coleslaw Mix Or Chopped Cabbage
• 1 package Ramen Noodles, Crushed
• For Dressing
• 1 cup Sugar
• 1/2 cups Vinegar
• 1 cup Canola Oil
• 1 teaspoon Dried Mustard
• 1 teaspoon Celery Seed
• 1/2 teaspoons Salt

1. Toast the almonds at 400 degrees for 5 minutes, or until they just start turning brown. Or, you can put them in a frying pan and heat them up on the burner. Whatever. Don't burn the almonds. They are your friends.
2. Mix the ingredients for the dressing. Toss with rest of ingredients. Eat and eat.
3. P.S. Because of the nature of Ramen noodles, this doesn't save, so you can always just save half the crunchies and half the dressing and make some more tomorrow.
4. P.P.S. I usually don't use all the dressing, but I've never reduced the amount of dressing that I make. Because...well...I don't know why. Probably something to do with math.

cabbage, ramen noodles, sugar, vinegar, canola oil, dried mustard, celery, salt

Taken from tastykitchen.com/recipes/salads/cabbage-crunch-salad/ (may not work)