I love using shredded coleslaw because it makes putting a salad together so quick and easy. This recipe reminded me a lot of Ramen Noodle Coleslaw, but just a slightly sweeter twist. I really enjoyed it. In fact, I ate it almost every day for one meal this entire week. I'd say that was a good recipe.
Dressing
1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
Salad
1 package (3 oz) ramen noodle soup mix (any flavor) 1 bag (16 oz) coleslaw mix
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (I used a can of mandarin oranges)
2 cups coarsely chopped fresh baby spinach leaves
In
large bowl, beat dressing ingredients with wire whisk until sugar is dissolved
and mixture is well blended.
Break
up ramen noodles in bag before opening. Discard seasoning packet from soup
package. Add noodles and all remaining salad ingredients except oranges and
spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve
immediately or refrigerate up to 8 hours. 
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