23 oz bags ramen noodles, crumbled (flavor does not matter as you won't be using the seasoning packets)
1/2c.sliced green onions
1/3c.rice wine vinegar
1 1/2Tbspsoy sauce
Preheat oven to 425 degrees. Spread crumbled ramen noodles, sesame seeds, sunflower seeds and sliced almonds on a baking sheet. Bake for five minutes, stir and bake for 3-5 more minutes, until mixture is slightly toasted and golden. Set aside.
In a large bowl whisk together all the ingredients for the salad dressing.
Add coleslaw mix and ramen noodle mixture to the salad dressing and toss until combined.