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    Asian Noodle Salad

    Source of Recipe


    List of Ingredients

    2 pkgs Chicken Ramen Noodles (cooked without the seasoning packets, reserve packets for dressing)
    1 16 oz. bag of coleslaw
    1 bunch of green onions (including greens, chopped fine)
    4 oz slivered almonds
    4 oz sunflower seeds

    2 reserved ramen seasoning packets
    1/2 cup sugar
    1/4 cup veggie oil
    1/3 cup cider vinegar
    1/8 tsp sesame oil


    Cook the noodles, drain and rinse with cold water until cooled. Drain and add to the bowl. Add remaining salad ingredients and toss well. Combine dressing ingredients and stir until the sugar is dissolved. Toss with the salad until well coated. Serve immediately (or within 3 hours, if you like the cabbage a little softer). Will keep for up to 4 days in the fridge.




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