24 ounces broccoli slaw

12 ounces chicken flavor ramen noodles, uncooked and broken up

1 cup craisins

½ cup sunflower seeds

3 tablespoons sesame seeds

¼ cup granulated sugar

¾ cup apple cider vinegar

¾ cup vegetable oil

Optional:

Chopped scallions

Shredded chicken

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In a large bowl, combine the broccoli slaw, broken-up ramen noodles, craisins, sunflower seeds, and sesame seeds.
In a small bowl, whisk together the sugar, apple cider vinegar, and vegetable oil until the sugar dissolves completely.
Pour the dressing over the salad ingredients and toss gently to combine. Ensure everything is well-coated with the dressing.
If desired, add chopped scallions or shredded chicken for extra flavor and texture.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. This salad can be prepared ahead of time and stored in the fridge for 1-2 days.

Adjust the sweetness: Increase or decrease the sugar in the dressing based on your preference.

Add more veggies: Enhance the salad with diced bell peppers, cucumbers, or shredded carrots for additional crunch and color.

Optional protein: To make it a more filling meal, add grilled chicken, shrimp, or tofu.

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The noodles may soften over time but will still be delicious.