Asian Salad

• 1/3 cup rice or cider vinegar
• 1/4 cup sugar
• 2 1/2 tablespoons vegetable oil
• 2 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon butter or stick margarine
• 1/4 cup slivered almonds, toasted
• 2 tablespoons sunflower seed kernels
• 2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled
• 8 cups shredded napa (Chinese) cabbage
• 2 cups shredded carrot
• 1 cup thinly sliced green onions

1. Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.

rice, sugar, vegetable oil, honey, soy sauce, butter, slivered almonds, sunflower seed, noodles, cabbage, carrot, green onions

Taken from www.myrecipes.com/recipe/oriental-salad (may not work)