Add 2-3 diced jalapenos, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar and ½ teaspoon chipotle chile pepper to a food processor and process for 30 - 40 seconds.
2-3 jalapenos, diced, seeds removed, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar, ½ teaspoon chipotle chile pepper
Put both packages of ramen noodles into a gallon-size bag and remove as much air as you can. Use a rolling pin to crush the noodles into smaller pieces.
2 packages ramen noodles*
Dump the crushed ramen, coleslaw mix, pepitas, and sliced green onion into a large bowl.
1 package pre-shredded coleslaw mix, 1 cup pepitas, 1 bunch green onion, thinly sliced, 2 packages ramen noodles*
Pour all of the dressing over the coleslaw mix and stir until combined.
Refrigerate for 2-3 hours before serving. This allows enough time for the ramen noodles to soften but still retain some crunch.
Add a few dashes of salt and pepper right before serving, to taste. This salad is best eaten within 24 hours.
Salt and pepper