1 head cabbage, shredded
1 bunch green onion, chopped
1 jar shelled sunflower nuts
2 pkgs. slivered almonds
3/4 stick butter
4 tbsp. sugar
6 tbsp. rice vinegar
1 tsp. pepper
1/2 c. olive oil
2 pkgs. Top Ramen noodles

Saute sunflower nuts, almonds and onion in butter until brown, stirring. Remove from heat. In large bowl, toss nut mixture with cabbage.

Combine sugar, vinegar, pepper and oil in dressing jar; shake well. One half hour before serving, crumble in Top Ramen noodles into cabbage mixture and toss with dressing.