Kale and Cabbage Coleslaw with Crunchy Ramen Noodles

Dressing

• 2 tablespoons Apple cider vinegar
• 1 tablespoon Sugar
• 2 tablespoons U.S.-grown soybean oil
• Salt and pepper to taste

Salad

• 1 package(12 oz.) Pre-cut coleslaw blend
• 2 cups Baby kale leaves (packed)
• 1⁄2 package(2-3 oz.) Ramen noodles, lightly crushed in package (seasoning mix discarded)
• 2 tablespoons Toasted sunflower seeds
• 1/2 cup Shelled Edamame

1. In a large bowl, whisk together the dressing ingredients. Add the coleslaw mix, kale and edamame and mix well. Just before serving, top with the ramen noodles and sunflower seeds.