RAMEN NOODLE SALAD

In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste.
Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine.

Break up the noodles right in the package using your hands or the heavy end of a table knife or spoon.
For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It really adds great flavor to the salad.
If pushed for time, substitute ready to go coleslaw mix or broccoli slaw.
Napa cabbage can be substituted for the green cabbage just slice it thin.
Try adding apples, red bell peppers, mandarin oranges, or pineapple.
Make it a main dish by adding chicken, shrimp, salmon, or steak.
Mix the honey garlic dressing up to 48 hours in advance. Store in the refrigerator in a mason jar. Remove from the fridge 40 minutes prior to drizzling on the salad. Shake well before combining with the salad.
You can prepare this salad up to 24 hours in advance but keep in mind that the noodles will soften.
Store leftovers in an airtight container in the fridge for up to 3 days.