2packages ramen noodles,broken up (discard seasoning packets)
For the dressing:
In a large bowl, toss together the sliced cabbage, chopped green onions, and shredded carrots.
In a large skillet, melt the butter. Add the sesame seeds, sunflower seeds, almonds, and broken up ramen noodles (the noodles only—discard the seasoning packet or save for another use). Cook, stirring frequently, until the sunflower seeds and sesame seeds are medium 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 immediately.
You can use two 14-ounce packages of coleslaw mix in place of the cabbage and carrots.