Oriental Crunch Salad - cooking recipe

Ingredients

Salad
1/2 cup slivered almonds
2 tablespoons sesame seeds
16 ounces prepared coleslaw mix
1/2 cup sunflower seeds (unsalted)
6 scallions, finely chopped
1 cup chow mein noodles, crunchy
Dressing
1 cup canola oil
6 tablespoons white vinegar
4 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon black pepper, freshly milled
1 teaspoon Accent seasoning (optional)

Preparation

Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).