Oriental Salad

Another great party favorite.

1 head of green cabbage, shredded (use food processor if possible)
10 green onions, chopped
1 stick butter (may use less)
2 pkg Ramen noodles with chicken seasoning, break up finely
½ c sunflower seeds, salted and roasted  (OR PEANUTS)
1-1/2 cups slivered almonds

Dressing:
½ cup canola oil
¾ cup sugar
1 Tbsp soy sauce
½ cup vinegar

Shred cabbage and chop onions. Store in baggie until ready to mix with other ingredients.  I lightly chop the almonds in the food processor prior.  If using peanuts, you'll definitely need to do this step, else the sunflower seeds are perfect size to not need to chop up.  Make sure not to chop them too fine, or else they'll turn into a powder and you'll soak up all the butter.

Melt butter in large skillet.  Add soup base from Ramen package and sauté almonds first (and peanuts), then add sunflower seeds and crushed Ramen noodles until mixture is lightly browned. Let cool on paper towels to absorb some of the excess butter. Store the crunchies in a baggie until ready to mix.
Mix dressing ingredients together until sugar is dissolved.
Toss all together when ready to serve. Leftover salad may be eaten the next day.



Hint: Before mixing, divide the cabbage, crunchies and dressing into smaller portions and mix only what you want to eat at one time. That way, the salad lasts for many days.