| 1. |
Melt the olive oil vegetable spread (like Fleischmann's) in a large skillet over medium heat. |
| 2. |
Crush the ramen noodles into small pieces; stir the crushed noodles, almonds and sesame seeds into the melted spread. Toast until golden brown, stirring constantly. Set aside to cool completely. |
| 3. |
Toss together the coleslaw mix and onions in a large bowl. |
| 4. |
Whisk together the olive oil, vinegar, Splenda, soy sauce and ramen noodle seasoning packets into a separate bowl. (Dressing can be made ahead of time and stored in the refrigerator.) |
| 5. |
Pour the dressing over the coleslaw mix and toss to coat. This can be done a few hours before serving or over night to allow the coleslaw to absorb the flavor of the dressing. |
| 6. |
Stir the noodle mixture into the coleslaw mixture right before serving. |
