1 (16-ounce) bag coleslaw mix

2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)

1 can sliced mango

1 can pineapple tidbits

1/2 cup thinly-sliced almonds

1/2 cup sunflower seeds (optional)

1/2 cup thinly-sliced green onions

2/3 cup peanut or vegetable oil

1/3 cup honey (or agave syrup)

1/3 cup rice wine vinegar

2 teaspoons soy sauce

1/4 teaspoon sesame oil

pinch of salt and black pepper

Toss all ingredients, including the vinaigrette, together in a large bowl until combined.

Serve immediately, or cover and refrigerate for up to 3 days. 

Note: This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits.

Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove and set aside.