1 3 oz. ramen noodle coup mix
1/4 cup sliced almonds
1/3 cup canola oil
1/4 cup cider vinegar
2 tbsp. sugar
1 small green cabbage, shredded
1 small carrot, grated
3 green onions, sliced

Preheat oven to 350°F.

Remove flavor packet from soup mix and reserve. Break ramen noodles into pieces and place on lightly greased baking sheet. Add sliced almonds.

Bake for 5 - 10 minutes stirring occasionally until toasted. Whisk together flavor packet, oil, vinegar and sugar in a bowl. Chill one hour. Toss vegetables and dressing. Just before serving, mix in noodles and almonds.

Makes 7 1/2 cups.