Kelly'S Chinese Cabbage Salad

• 1 (3 ounce) package chicken-flavored ramen noodles, crunched up into tiny pieces
• 4 tablespoons butter
• 1/4 teaspoon seasoning, packet save rest, set aside
• 0.75 (16 ounce) bag coleslaw mix (can use whole bag if desired)
• 1/2 cup sunflower seeds
• 6 green onions, thinly sliced
• 1 small red bell pepper, diced small
• 1/2 cup vegetable oil
• 1/4 cup vinegar
• 1/2 cup sugar
• 1 teaspoon soy sauce
• 1/4 teaspoon seasoning, packet save last of it for another use

1. In frying pan, melt butter. Add 1/4 teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel. In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate.
2. 30 minutes to 1 hour before serving make dressing:
3. In small bowl, whisk rest of ingredients (except noodles) well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles.
4. *Variations:
5. *Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
6. **For a complete "One-Dish" lunch or meal, stir in 2-3 cups cooked, diced chicken.

ramen noodles, butter, save rest, coleslaw mix, sunflower seeds, green onions, red bell pepper, vegetable oil, vinegar, sugar, soy sauce, packet

Taken from www.food.com/recipe/quot-kellys-chinese-cabbage-salad-quot-123115 (may not work)