2 pkg Ramen Noodles (any flavor) 1 16oz. pkg cabbage (cut for slaw) 6 to 8 carrots (shredded) 2 bunches of scallions (cleaned and sliced thin) 1 c. slivered almonds 1 c. sunflower seeds (seeds only)
The night before you plan to serve the salad, mix the following dressing and refrigerate:
2 flavor packages from Ramen Noodles 3/4 c. salad oil 3/4 c. sugar 1/3 c. white vinegar
Directions:
The night before I plan to serve the salad, I mix the dressing and refrigerate it. I also break up the noodles and put them in a storage bag which makes it easier and faster to put the salad together.
Clean and shred 6 to 8 carrots. Cut a head of cabbage into quarters, remove the core and slice it very thin. (I use this instead of buying a bag of slaw mix. It works just as well.)
Right before you plan to serve the salad at a luncheon or picnic, put all ingredients into a large bowl, pour the dressing over the top and toss until everything is moist.
