Combine ramen noodles, almonds and seeds in a small bowl, toss with oil. Spread this topping mix on a cookie sheet and bake at 350 degrees fahrenheit for 5-10 minutes until lightly browned.
Chop the spinach and shred the cabbage if not using premade coleslaw mix.
Add all dressing ingredients to a small jar and shake vigorously until well combined. Make sure the sugar blends well and doesn’t stick to the bottom of the jar.
In a bowl, toss the coleslaw and spinach together. Add the dressing and toss again to coat. Add half the crunchy topping, toss again. Top with remaining crunchy topping and serve.
You can leave out the spinach and add in any of the following vegetables as a substitution or as an addition to bulk up the salad: sliced scallions, sliced pea pods, shredded carrots or edamame.This salad is also great with sliced grilled chicken or grilled salmon on top.To make this salad ahead of time, prep each of the components separately and put them together right before serving.