– 1 head Napa cabbage, sliced
– 5 green onions, chopped
– 1 cup shredded carrots
– 4 tablespoons butter
– 2 tablespoons sesame seeds
– ½ cup sunflower seeds
– 1 cup sliced almonds
– 2 packages ramen noodles
– ½ cup sugar
– ¼ cup white vinegar
– ¾ cup vegetable oil
– 2 tablespoons soy sauce
– ½ teaspoon salt
In a large bowl, toss together the sliced cabbage, chopped green onions, and shredded carrots.
You can use pre-chopped coleslaw mix instead of the cabbage and carrots if you like!
In a large skillet, melt the butter. Add the sesame seeds, sunflower seeds, almonds, and broken up ramen noodles.
Cook, stirring frequently, until the sunflower seeds and sesame seeds are golden brown. Remove from the heat and let cool.
In a jar with a tight fitting lid, combine the sugar, vinegar, vegetable oil, soy sauce, and salt. Put the lid on and shake to combine.
When you’re ready to serve the salad, pour the ramen noodle mixture into the cabbage mixture and toss gently to combine.
Pour the dressing over everything and toss again to combine. Serve!