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Ramen Noodle Salad -- About half an hour

1 pound dry cole slaw
1 bunch of green onions
2 packages ramen noodles (I like Chicken and Oriental flavor)
4 oz. package of almond slivers
4 oz. package of sunflower seeds (unshelled, duh)

1/3 cup cider vinegar
½ cup sugar
½ cup oil
2 packages of ramen noodle seasoning (they come with the noodles, silly)

Mix everything from the first paragraph. Put the sunflower seeds in last, ‘cause those suckers sink right to the bottom. Don't cook the ramen noodles. Just crunch them up with your hands. Beware: very painful when they stab into your fingers.

Mix everything in the second paragraph.

If you're not eating it immediately, try to save pouring the dressing over the salad until the last minute, because it makes the ramen noodles get soggy.


Then figure out what you'll do with all that cider vinegar you had to buy.
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