When we have church potluck dinners there are usually at least three of these salads - all a little big different. I like them all. My brother-in-law adds broccoli to his and another lady uses sesame seeds instead of sunflower seeds. This salad has such a variety of flavors and they all mix together for a delicious side to many meals.
Ramen Noodle Cabbage Salad
1 pound package shredded cabbage or slaw mix
5 green onions, chopped
2 packages chicken flavored Ramen Noodle Soup
1/4 cup slivered almonds
1/2 cup sunflower seeds
2 Tablespoons margarine, melted
Combine cabbage (or slaw mix) with green onions and set aside in refrigerator. Crush noodles. Mix with almonds and sunflower seads in 2 tablespoons melted margarine. Place on cookie sheet in oven and brown lightly at 350 degrees, stirring occassionally. Cool and sprinkle with seasoning packet from ONE of soup packages. Place in a separate container and refrigerate.
DRESSING:
1 cup vegetable oil
1/2 cup sugar
1/3 cup vinegar
1/2 teaspoon pepper
1/2 teaspoon salt
Mix together sugar, vinegar, pepper, and salt. Then add oil. Store in separate container in refrigerator until ready to serve. Just before serving, mix together cabbage, noodles and dressing.
We love it, too! Seems like it's always gone when I go for seconds!
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