Crunchy Ramen Noodle Salad - Make Ahead

Ingredients

• 16 ounces shredded coleslaw mix
• 1 bunch green onion, sliced with tops
• 1/2 cup roasted sunflower seeds
• 1/2 cup cashew halves
• 1/2 cup slivered almonds
• 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)
• seasoning packet from soup
• 1/4 cup canola oil
• 1/4 cup sugar
• 1/2 cup rice wine vinegar or 1/2 cup white vinegar

Instructions

1. Mix all veggies, nuts and fruits together.
2. Break up DRY noodles (**do not boil) and add to veggie mix before serving.
3. Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
4. At this point you can refrigerate overnight.
5. Toss with dressing, serve and top with chicken or shrimp, if desired.