Asian Cabbage Salad (Aka Crunch Salad)

• 4 -5 cups shredded green cabbage
• 1 -2 cup snow pea pods, trimmed and sliced lengthwise
• 6 green onions, chopped
• 14 cup extra virgin olive oil
• 14 cup red wine vinegar
• 1 teaspoon soya sauce
• 2 -3 teaspoons sugar
• 14 cup sunflower seeds
• 34 cup slivered almonds
• 18 cup sesame seeds
• 1 (3 ounce) package ramen noodles, any flavour, any brand, broken into small bits, reserve flavor packet for dressing

1. In a large bowl, mix shredded cabbage, sliced pea pods, and chopped green onions.
2. On a cookie sheet, spread the sunflower seeds, almonds, sesame seeds, and broken-up dry noodles.
3. Toast under the broiler in the oven - stirring occasionally to mix.
4. Watch them, as they can toast "suddenly"!
5. Once done, set aside to cool.
6. In a measuring cup, measure and mix the dressing ingredients.
7. Quantities are a suggestion and can be altered to your own taste.
8. I often add more vinegar and soya sauce, and a little less oil and sugar.
9. Add the dressing and "crunch" to the cabbage mixture and toss.
10. Do not combine the three parts until just before serving or the "crunch" will go "soggy"!
11. Enjoy!

shredded green cabbage, snow pea pods, green onions, extra virgin olive oil, red wine vinegar, soya sauce, sugar, sunflower seeds, almonds, sesame seeds, ramen noodles

Taken from www.food.com/recipe/asian-cabbage-salad-aka-crunch-salad-272290 (may not work)