Crunchy Ramen Noodle Salad - Make Ahead

Ingredients

• 16 ounces shredded coleslaw mix
• 1 bunch green onions, sliced with tops
• 1/2 cup roasted sunflower seeds
• 1/2 cup cashew halves
• 1/2 cup slivered almond
• 3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
• 1/4-1/2 cup grated carrot
• 1 apple, with peels, diced
• 1/2 cup sweetened cranberries
• 1/2-1 cup seedless cucumber, quartered, peels on
• 1/2-1 cup sugar snap pea, trimmed and halved
• 1/4 cup radicchio, for color (optional)
• 2 grilled chicken breasts, 1/2 per person (optional)

Dressing (use seasoning packet from soup)

• 1/4 cup canola oil
• 1/4 cup sugar
• 1/2 cup cider vinegar or rice wine vinegar or white vinegar

Directions

1. 1

   Mix all veggies, nuts and fruits together.

2. 2

   Break up noodles and add to veggie mix before serving.

3. 3

   At this point you can refrigerate overnight.

4. 4

   Toss with dressing, serve and top with chicken or shrimp, if desired.