Sunflower Crunch Salad

Ingredients:

• 1 medium head cabbage, shredded
• 2 green onions, minced
• 2 pkg. chicken flavor ramen noodles
• 1/4 cup sunflower oil
• 6 tbsp. red wine vinegar
• 2 tbsp. sugar
• Salt and pepper, if desired
• 5 tbsp. hulled sunflower seeds
• 1 cup toasted slivered almonds

Directions:

1. Mix cabbage and green onions in a large bowl. Chill covered in refrigerator. 
2. Reserve ramen noodles. Combine flavor packets from noodles with oil, vinegar, sugar, and salt and pepper in jar to shake.
3. Crush ramen noodles. Add noodles, sunflower seeds, and almonds to cabbage mix. Add dressing and mix well.
4. Serve immediately or chill for 1-2 hours.

Submitted by Margaret Herrick