2bagsramen noodles3 oz each, crumbled (flavor does not matter as you won't be using the seasoning packets)
½cupsliced green onions
⅓cuprice wine vinegar
1 ½Tbspsoy 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.