1 lb. bag cole slaw or 1 lb. nappa cabbage, chopped
1/2 c. chopped green onions
12 oz. slivered almonds
2 pkg. oriental flavor ramen noodles (not soft pkg.)
1/2 c. sunflower seeds or sesame seeds

Dressing:

1/4 c. sugar
1/4 c. cider vinegar
3/4 c. canola oil
2 pkgs. of oriental flavoring from the ramen noodle pkgs

Dressing: Mix in sm. saucepan; boil 1 min. and cool.

On a chopping board break up ramen noodles with a heavy object, such as a meat tenderizer. Put ramen noodles, almonds and sunflower seeds on a cookie sheet in a low oven (250°F) until oil is cooked out of almonds; they turn slightly brown, about 20 minutes. WATCH SO THEY DON'T BURN. Mix together onions with the cabbage; then mix with the almond mixture. Pour dressing over and toss the salad before serving.