Directions
Crumble the ramen noodles into small pieces and set aside the seasoning packets for another use.
In a large skillet, melt the butter over medium heat. Add the crumbled ramen noodles, almonds, and sunflower seeds. Brown the mixture, stirring frequently to avoid burning. Once golden brown, remove from heat and let it cool.
In a large bowl, combine the shredded cabbage and green onions.
In a small bowl, whisk together the vinegar, vegetable oil, sugar, and soy sauce until well combined. This will be your dressing.
Just before serving, add the noodle mixture to the cabbage and onions, then pour the dressing over the salad. Toss everything together gently to ensure even coating and distribution.
Variations & Tips
For a bit of extra protein, consider adding cooked and shredded chicken breast or tofu cubes to the salad. If you prefer a bit more sweetness, try adding a handful of dried cranberries or mandarin orange segments. To make the salad extra crunchy, you can include sliced bell peppers or julienned carrots. For a tangy twist, substitute apple cider vinegar for white vinegar. Always feel free to adjust the ingredients to suit your family’s taste. This salad is as versatile as it is delicious!
