1/3 c. rice or cider vinegar
1/4 c. sugar
2 1/2 tbsp. vegetable oil
2 tbsp. honey
2 tbsp. low-sodium soy sauce
1 tbsp. butter
1/4 c. slivered almonds, toasted
2 tbsp. sunflower seed kernels
2 (5 oz.) pkg. Ramen noodles, crumbled
8 c. shredded nappa Chinese cabbage
2 c. shredded carrots
1 c. thinly sliced green onions (optional)

Combine first 5 ingredients in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels and noodles, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrots and onions, tossing to coat.

Yield: 12 servings.