Asian Broccoli Slaw

I love this slaw or salad.  It has just a hint of Asian flavor so can be included with a variety of menus.

Dressing:

¼ cup canola oil

¼ cup Splenda brown sugar, or any sugar

¼ cup apple cider vinegar

1 Ramen noodle seasoning packet

½ cup water

Combine all dressing ingredients in a bottle or jar, shake vigorously.  Refrigerate.  Can be prepared a few days ahead of time.

2 (3 oz) bags Ramen Noodle Soup in Oriental flavor

¼ cup butter

¼ cup raw slivered almonds

¼ cup raw sunflower seeds

2 (12 oz) bags of broccoli cole slaw

4 green onions, chopped, for garnish

Put both Ramen noodle blocks in a zippered storage bag.  Use a rolling pin to gently crush the noodles into pieces, not powder.  Use one Oriental seasoning packet for the dressing.  Melt the butter in a skillet set on medium heat.  Add the crushed noodles and almonds to the skillet and saute until light golden brown, stirring occasionally (4 or 5 minutes.)  Add the sunflower seeds for about 2 minutes.  Pour the crunchies onto a paper plate or other temporary container so they will stop browning.  If the packaged broccoli slaw includes very long broccoli ribbons, I prefer to roughly chop the slaw before dumping into a large bowl.  Add most of the dressing and stir repeatedly until all the greens are covered.  Add the crunchies shortly before serving, stir and add more dressing if desired, and top with green onions.

You can prepare the browned noodles and nuts ahead of time in addition to the dressing.  Also I usually go ahead and double the dressing recipe because I like it on lettuce salads also, and I may as well use both seasoning packets.