2 T. sliced almonds 1 bag (16 oz.) coleslaw blend (green cabbage, carrots and red cabbage) or 7 ½ cups shredded cabbage 8 green onions, chopped 3 T. rice vinegar 3 T. sugar 2 T. canola oil ½ tsp. black pepper 1 pkg. (3 oz.) beef flavor ramen noodles 2 T. sunflower seeds
Preheat oven to 350 degrees F. Place almonds on a cookie sheet. Bake 5 minutes or until light golden brown. In a large bowl, combine coleslaw blend and green onions. Set aside. In a small bowl, combine vinegar, sugar, oil, pepper and seasoning package from ramen noodles. Pour over cabbage. Cover and refrigerate 4 hours or overnight. One hour before serving, break noodles into pieces and add to cabbage mixture along with sunflower seeds and toasted almonds. Chill for 1 hour.