1/2 T. hemp oil
1/4 c. slivered almonds
1/4 c. sunflower seeds
1 (14 oz) bag coleslaw mix
4 scallions, whites and light green, sliced
1 small red pepper, diced
2 1/2 T. apple cider vinegar
1/4 c. hemp oil
1 grind fresh pepper
1 (3 oz) pkg ramen noodles (roasted chicken flavor)
Heat 1/2 T. oil in a large skillet. Add almonds and sunflower seeds. Cook, stirring, until toasted. Watch carefully so they don't burn. Remove from hot pan and set aside to cool.
Place coleslaw mix, scallions and red pepper in a large bowl. Place vinegar, 1/4 c. hemp oil, pepper and the contents of the ramen flavoring in a small jar. Shake vigorously to blend. Pour over the vegetables and toss to coat. Break the ramen noodles into small pieces and add to the coleslaw along with the nuts and sunflowers. Toss lightly and refrigerate until ready to serve.