Oriental Salad

• 1/3 c. rice or cider vinegar
• 1/4 c. sugar
• 2 1/2 Tbsp. vegetable oil
• 2 Tbsp. honey
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. butter or margarine
• 1/4 c. slivered almonds, toasted
• 2 Tbsp. sunflower seed kernels
• 2 (5 oz.) pkg. Ramen noodles, crumbled
• 8 c. shredded nappa Chinese cabbage
• 2 c. shredded carrots
• 1 c. thinly sliced green onions (optional)

1. Combine first 5 ingredients in a small saucepan.
2. Bring to a boil and cook for 1 minute, stirring constantly.
3. Spoon mixture into a bowl; cover and chill.
4. Melt butter in a large nonstick skillet over medium-high heat.
5. Add almonds, sunflower kernels and noodles, tossing occasionally.
6. Spoon mixture into a large bowl; cover and chill.
7. Add vinegar mixture to noodle mixture; let stand 15 minutes.
8. Add cabbage, carrots and onions, tossing to coat. Yield:
9. 12 servings.

rice, sugar, vegetable oil, honey, soy sauce, butter, slivered almonds, sunflower seed kernels, ramen noodles, nappa chinese cabbage, carrots, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141116 (may not work)