1 Bag Coleslaw Salad Mix or 1 Lb Grated Cabbage
1/3 C Vegetable Oil
2 Carrots, grated
2 T each Sugar, Lemon Juice
2 Ribs Celery, chopped
1 Package Ramen Noodles
½ C Chopped Cilantro
1 Sm. Red or Green Bell Pepper, finely chopped
1/3 C each Sliced Toasted Almonds, Sunflower Seeds
Salt & Pepper to taste
3 Green Onions chopped
Combine Coleslaw mix (or cabbage), carrots, celery, bell pepper, green onions and cilantro in a large bowl. Mix oil, sugar, lemon juice and half of ramen noodle seasoning packet in a small dish; pour over cabbage mixture and toss to combine.
Can be made several hours in advance to this point and be refrigerated.
At serving time, crumble uncooked ramen noodles and fold into salad with almonds, sunflower seeds, salt and pepper. Serves 4 – 6.