Easy Asian Slaw

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   ["Some tricks I've found when making this:", "", "1. Toast the crunched up ramen noodles on a cookie sheet with a little butter. I also mix raw sunflower seeds with slivered almonds and toast them together with butter too (but not with the noodles). Becky does this part in a skillet on the stove top and likes it that way.", "", "2. When making the dressing, I do a mix of half canola oil and half sesame oil (Asian food aisle) instead of the vegetable oil. I also use rice wine vinegar, and make it a day ahead.", "", "3. As far as the ""slaw"" goes--this time I doubled the recipe and added chopped up Nappa cabbage in addition to the broccoli slaw to stretch out the quantity. You get the broccoli slaw at Publix in the organic food section, by the way, and I also added red bell pepper for color. Sometimes I grill chicken breast and mix it in too if I serve this as a meal.", "", "4. Most important trick of all--don't mix all the ingredients together until right before serving--the dressing tends to pull the moisture from the broccoli slaw and makes it kinda runny, and I let people sprinkle their own noodles over the top so that they stay crunchy. Once you have the toasted stuff, the nuts and noodles will keep for awhile in an airtight container in the fridge.", "", "************************", "", "Whew--I sure can take a deceptively ""simple"" recipe and complicate the hell out of it can't I????"]

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