CABBAGE SALAD

Ingredients

1/2 cup vegetable oil
3 tablespoons vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 (3-ounce) package chicken-flavored ramen noodles
1/2 cup sliced almonds
1/2 cup sunflower seeds
1 tablespoon margarine
6 cups shredded cabbage
4 green onions, chopped

Preparation

One day in advance, combine the oil, vinegar, sugar, salt and pepper. Add the seasoning package only from the ramen noodles. Mix well; refrigerate. When ready to assemble salad, saute almonds and sunflower seeds in margarine until toasted; set aside. Crumble reserved ramen noodles into a serving bowl. Add cabbage, onions and the toasted almonds and sunflower seeds. Pour chilled dressing over ingredients, tossing together to blend well. Makes 10-12 servings. –Nella Dean Earnest, Walker County