6 c. shredded cabbage
3 c. cooked, cubed chicken
1/2 c. toasted sunflower seeds (or sesame seeds)
1/2 c. toasted, sliced or slivered almonds
3 oz. Chinese noodles
6 tbsp. cider vinegar
2 tbsp. instant chicken bouillon
1 1/2 tsp. white wine Worcestershire sauce
4 tbsp. sugar
4 green onions, sliced
3/4 c. oil
1 1/2 tsp. soy sauce
2 tbsp. lemon juice
3/4 tsp. salt
3/4 tsp. fresh ground pepper

Toss all ingredients except the Chinese noodles, sunflower seeds and the almonds. Refrigerate several hours or overnight. Right before serving, add the Chinese noodles, sunflower seeds and almonds. Serve chilled and enjoy.