1TOAST ALMONDS AND SESAME SEEDS:
Heat oven to 350. Place almonds and sesame seeds separately into pie pans/cake pans.
Bake for 5-7 minutes just until light golden. Take care to not burn them...keep close watch after 5 minutes.
Allow to cool to room temperature.
2Slice green onions thinly.
Prep cabbage/carrot if not using coleslaw mix.
Remove soup/seasoning packet from noodles and reserve.
Break noodles into small pieces. (I use a gallon size zip bag and break up by hand)
3In a mixing cup with a small fork or small whisk, measure oil, vinegar, sugar, and soup/seasoning packet and combine.
Place coleslaw mix into bowl, mix in nuts/seeds, green onions and broken ramen noodles. Pour dressing over and refrigerate 30 minutes before serving.