A light, sweet and tangy salad, perfect for the summer!
Place the coleslaw mix, almonds, and chopped green onion in a large mixing bowl.
Open the Ramen noodle packets and remove the seasoning. Place the ramen noodles in a ziploc bag and crush using the end of a spatula or butter knife handle, then pour the broken noodles into the salad.
In a measuring cup, add all ingredients for the salad dressing and whisk together until well blended.
Pour the salad dressing over the salad and stir until well combined.
Salad can be served immediately as-is or can be placed in the fridge to marinate overnight.
Cut the tofu into thin strips (the size of chicken strips) and place in a hot skillet with a very small amount of sesame oil.
Sear the tofu on both sides for about 3-5 minutes or until the tofu is golden brown.
Serve the salad with tofu strips or grilled chicken strips on top.
This salad can be ate as is with no topping and served as a light lunch or side item/appetizer, or it can be topped with pan seared tofu strips or strips of grilled chicken to make it a complete meal.