Courtesy of Taste of the Town, from coach Jimbo Fisher, Florida State University. Serves 8 to 10.

1 package chicken-flavored ramen noodles (reserve the seasoning pack)

½ cup slivered almonds

2 teaspoons sesame seeds

1/3 cup canola oil

3 teaspoons white vinegar

2 teaspoons sugar

¼ teaspoon salt

1 teaspoon ground black pepper

4 cups shredded cabbage

4 green onions, chopped

Place the ramen noodles in a zip-top sandwich bag and break them into smaller pieces. In a dry frying pan, toast the almonds and sesame seeds. Set aside.

To make the dressing for the slaw, combine the oil, vinegar, sugar, salt, and pepper and the ramen seasoning packet.

Mix the cabbage, onions, and ramen noodles in a large bowl. Toss with the dressing and the almonds and sesame seeds.

Refrigerate the cole slaw for 2 hours or overnight.

Toss again before serving, as the dressing tends to settle to the bottom of the bowl.

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