1 head cabbage, shredded, or 1 pkg. of shredded cabbage
8 green onions, sliced with greens
1/2 c. slivered almonds, toasted
1/2 c. sesame seeds, toasted or can use 1/2 c. toasted sunflower seeds
1 or 2 pkgs. Ramen Oriental noodles, uncooked

To make salad: In large bowl, combine cabbage, onions, sesame or sunflower seeds, almonds. (Set noodles aside).

DRESSING:

1 c. vegetable oil
3 tbsp. rice vinegar or white vinegar
4 tbsp. sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper

To make dressing: In blender, combine oil, vinegar, sugar, salt, pepper and seasoning packet from noodles. Refrigerate.

To serve: Toss dressing with cabbage mixture. Refrigerate for 2 hours to blend flavors. Just before serving, crush Ramen noodles. Toss with salad.

NOTE: To toast nuts or seeds, spread in single layer on cookie sheet. Toast at 350 degrees in oven for about 10 minutes until light brown. This salad is a bit hit! Servings: 12.