This is a different version of the Utah cabbage and ramen salad. I hope no one minds that I added SALADS to the selections, (in my house they are main dishes and sides)!
Just remember it needs time to sit in fridge before serving.
16oz Coleslaw Mix
2-3 pkgs BEEF top ramen seasoning
1 cup toasted sliced almonds
1 cup sunflower seeds
1 bunch diced green onions
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup vinegar
Crush TWO ramen noodle packages in bottom of large bowl. Top with coleslaw and remaining salad stuff. Whisk 2-3 ramen seasoning packets, sugar, oil and vinegar. Pour over salad. Cover and chill about 8 hours at least. (THIS RECIPE IS FROM the PIONEER WOMAN COOKS WEBSITE)
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