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Bring vinegar, oil, and sugar to a boil, constantly stirring. Add Ramen noodle beef-flavored seasoning packs only (NOT the noodles yet). Keep stirring it in until mostly dissolved. Set aside to cool.
Mix slaw, sunflower seeds, almonds, and onions together. (The original recipe says to mix it in a bowl. I mix it in a Large Ziploc bag or an oven roasting bag; just place the dry mixture ingredients one at a time into bag and shake vigorously.)
Just before serving, add the ramen noodles (broken up) to your slaw mixture. Pour the cooled oil mixture over slaw and shake in bag. Pour in serving bowl after well mixed. Refrigerate leftovers (I know there really won't be any leftovers!)
* This is just as good the next day, however, the noodles are not as crunchy.*
By pojo
By
01/17/2012
I always toast some broken Ramen Noodles, etc., & keep them sealed in a jar for the next day. Add them in about an hour before serving. This way the noodles stay crunchy for the second serving!
By
06/03/2005
You can also add sesame seeds to this (toasted or not). I've made this before but not exactly like you do. I like the ziploc bag technique!! Clever. This salad ALWAYS goes well at potlucks & family gatherings.
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