Crunchy Asian Noodle Slaw

• 1 tablespoon white sesame seeds
• 1 teaspoon celery seed
• 13 cup sesame oil
• 13 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon grated fresh ginger
• 1 tablespoon reduced sodium soy sauce
• 18 crushed red pepper flakes
• 1 (3 ounce) packagebeef-flavored ramen noodles
• 4 cups shredded green cabbage
• 2 cups fresh broccoli florets, coarsely chopped

1. In a shallow baking pan, spread out sesame seeds and celery seeds.
2. Bake in a 300 degree F oven about 10 minutes or until lightly toasted, stirring once.
3. Remove from oven; cool.
4. For dressing, in a screw-top jar, combine oil, vinegar, sugar, ginger, soy sauce, red pepper, seasonings from the flavoring packet of ramen noodles and toasted seeds.
5. Cover and shake well; set aside.
6. In a large bowl, toss together the broken dry ramen noodles, cabbage and broccoli.
7. Shake the dressing well; pour over the cabbage mixture.
8. Toss lightly to coat.
9. Serve immediately for maximum crispness or cover and chill for up to 2 hours before serving.
10. Makes 8 to 10 side-dish servings.

white sesame seeds, celery, sesame oil, rice vinegar, sugar, ginger, soy sauce, red pepper, ramen noodles, shredded green cabbage, fresh broccoli

Taken from www.food.com/recipe/crunchy-asian-noodle-slaw-468355 (may not work)