Ramen Noodle Salad
2 pkgs. ramen noodles (oriental, chicken or beef)
6 green onions (chopped)
16 oz. slaw mix or 1 head of Napa cabbage
1 cup sunflower seeds
1 cup almonds slivers
2 pkgs. ramen seasoning
3/4 cup vegetable oil
1/2 cup sugar
1/3 cup cider vinegar
Remove noodles from pack, set aside seasoning for the dressing, and break into small pieces.
In a large bowl or dish, add the broken noodles and the remainder of the salad ingredients. Toss to integrate.
In a separate bowl or mixing cup, whisk together the dressing ingredients. Pour over salad. Toss salad to ensure the noodles are coated.
Cover and refrigerate for at least two hours. Once the noodles have softened, serve.
Yield: 8-10 servings