I know it isn’t very colorful but it is very flavorful! Steve LOVES this dish and asked me to make it twice in just a few days. I’m also a big fan so no complaints here. This is from a Better Homes and Gardens cookbook I believe and I’ve only changed the recipe slightly.

Ingredients:

1/4 C Rice Vinegar

1/4 C Vegetable Oil

2 T Sugar (Splenda also works well)

1/8 t Crushed Red Pepper Flakes (or more to taste)

1 package chicken flavored ramen noodles (we like more noodles so I use 2)

2 chicken breast halves, cooked and shredded or cubed. (Cook as you like…I actually cooked these the same day I cooked the chicken for the other salad.)

2 C shredded cabbage and carrots (coleslaw mix)

3 or 4 green onions chopped

1/3 C sunflower seeds (out of the shell – unsalted is best)

For dressing whisk together first 4 ingredients and the flavor packet from the ramen noodles.

Cook the ramen noodles according to package directions. Rinse noodles in cold water. Put them in a bowl and toss a little bit of the dressing on them to coat. Add remainder of ingredients and toss. Pour remainder of dressing over the salad and toss again to coat. Put it in the frig for a couple of hours to chill.