2 head Napa cabbage (Chinese cabbage)
6 green onions
1 stick butter
1 sm. pkg. sunflower seeds
1 sm. pkg. sliced almonds
2 pkgs. Ramen noodles, broken up

DRESSING:

1 c. sugar
1/4 c. oil
1/2 c. apple cider vinegar
2 tbsp. soy sauce

Wash cabbage and tear into bite-size pieces. Slice green onions, including tops and toss with cabbage. Refrigerate overnight.

Melt butter in skillet, add sunflower seeds, almonds and the noodles. DO NOT USE THE SEASONING PACKAGE. Cook until browned, stirring frequently. Drain and cool on paper towel.

DRESSING: Mix all ingredients and microwave until sugar dissolves. Cool in refrigerator. About 30 minutes before serving, toss cabbage with nut mixture and dressing.