Preparation

• Break ramen noodles into small pieces and cook them according to the package instructions, about 3-5 minutes until tender.
• Drain and rinse the noodles under cold water to stop the cooking process.
• Combine coleslaw mix, sliced bell peppers, chopped green onions, and slivered almonds in a large bowl.
• Whisk together vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil in a separate bowl.
• Add the cooled, cooked noodles to the vegetable mixture.
• Pour the dressing over the salad and toss everything gently to combine.
• Chill in the refrigerator for 30 minutes before serving.