An oldie but a goodie! I’m betting most of you have already had this salad; it comes from a Best of Bridge cookbook and I know many a mom has made it before. This salad is best made almost immediately before eating – that way the noodles and everything stay nice and crispy! Enjoy!
Prep time: 5-10 minutes
1 package pre-shredded coleslaw cabbage
4 green onions, chopped
1/4 cup sunflower seeds, raw and not in the shell*
1/4 cup slivered or sliced almonds
1/4 cup olive oil
1/4 cup rice wine vinegar
1 package Ichiban noodles (noodles and dressing)
Prepare coleslaw cabbage. Top with green onions, sunflower seeds, almonds, and crushed Ichiban noodles.
Whisk together olive oil, rice wine vinegar, and Ichiban seasoning. Dress salad, and serve immediately.