This is a basic recipe. Add more vinegar for tartness or sugar for sweetness. Nut amounts are appx. I usually buy the bags. You can add any of your own favorites like Water chestnuts, onion, peppers ect. This recipe is very versitle. May be doubled or tripled.
1Toast almonds in dry saute pan. Crunch ramen noodles smaller than a dime but not too fine. Combine slaw, almonds, sunflower kernels and noodles in bowl.
2In small sauce pan combine all dressing ingredients. Stir till sugar is dissolved and liquid is warm. DO NOT BOIL. Pour directly over slaw. Toss well.
3Can be served right away but a short refridgeration enhances flavor. Stir well before serving and periodically.