Asian Broccoli Slaw Salad with Ramen Noodles

I dunno why but I am kind of embarrassed to admit this...I, Annie Patz, have never (until now) cooked Ramen noodles. I have been in college for over two years and I feel like I've missed out on some all-American nostalgic experience. Some of you might be familiar with Paula Deen's recipe which cooks the noodles in butter but I think it tastes just as good cooked in water AND it saves a heck of a lot of calories. This slaw is soooo delicious warm or cold, ever since I discovered broccoli slaw I have NEVER purchased a cabbages based slaw since. For those of you who think I'ma crazy lady, broccoli slaw is typically made of shredded broccoli stalks, carrots, and red cabbage. If you think it resembles eating raw broccoli you're wrong! This is not bitter AT ALL, it's crunchy and refreshing, plus I love the combo of the sweet craisins and the saltiness of the sunflower seeds. This is definitely not your average college dorm Ramen...not that I would know..but still, this salad has class!

Asian Broccoli Salad

1 package of broccoli slaw
1/4 cup sugar
1 package of oriental flavored Ramen noodles (reserve flavor packet)
2 TBS apple cider vinegar
1/4 cup sunflower seeds
1/4 craisins
2 TBS olive oil
1/4 tsp salt

Directions:

1.Cook Ramen according to package directions; RESERVE SEASONING PACKET and add it to the oil mix.

2.While Ramen is cooking, add olive oil, vinegar, sugar, seasoning packet, and salt and whisk thoroughly.

3.Drain Ramen and toss in oil dressing. Add broccoli slaw, craisins, and sunflower seeds and toss until fully incorporated (you might need to add a little more olive oil or vinegar according to personal tastes).

4.Eat then or chill in fridge overnight.