Coleslaw Crunch Salad - cooking recipe

Ingredients

3/4 cup salad oil (I used Cannola)
1/3 cup sugar
1/3 cup white vinegar
2 (3 1/2 ounce) packages beef-flavor ramen noodles
8 cups cabbage and carrot coleslaw mix (18oz pkg coleslaw mix)
1 cup slivered almonds, toasted
2 medium shoestring carrots (1 cup)
1/2 cup green onion
1/2 cup roasted sunflower seeds

Preparation

Directions.
1. For dressing, in a medium bowl, whisk together the oil, sugar, vinegar, and the seasoning packets from the ramen noodles. Set aside.
2. In an extra large bowl, combine the dry ramen noodles, cabbage, almonds, carrots, green onions, and sunflower seeds. Drizzle dressing over the cabbage mixture. Toss to coat . Makes 8 side-dish servings.