Asian Coleslaw

I had this Asian coleslaw at a recent pot luck party. I am not a salad person and was staying away from this salad. But when I heard everyone rave about this salad, I just had to try it.  It was fantastic. The crunch from the raw noodles gives this coleslaw a whole new dimension.  Coleslaw that I have had is usually smothered in mayonnaise and is unimaginative.  But this Asian coleslaw is light, sweet and tangy and very, very delicious.  

Serves 4 - 6

Salad Dressing:

• 1 packet Dole Coleslaw mix
  
• 2 packets Top Ramen beef noodles (use the seasoning for dressing)
  
• 1 cup Sunflower seeds
  
• 1 cup Slivered Almonds
  
• 2 bunches of Spring onions(only the green part)
  

Dressing:

• 1/3 cup Red wine vinegar
  
• 3/4 cup Canola oil
  
• 1/2 cup Sugar (add or reduce to your liking)
  
• 2 packets Beef seasoning

Method:

In a large bowl mix together all the salad ingredients, crushing the noodles.

Mix the dressing ingredients. Pour over the salad 2 hours before you serve. Mix well to allow noodles to absorb some of the dressing.

Note: Don't let the dressed salad sit longer then 2 hours, the salad will be soggy. 

You can substitute beef noodles with vegetarian noodles. You can also substitute sugar in the dressing with honey.