Sunflower Slaw

• 6 packages (3 ounces each) ramen noodles
• 2 packages (2-1/4 ounces each) slivered almonds
• 1-1/3 cups sunflower kernels
• 1/2 cup butter, melted
• 3-1/2 cups canola oil
• 2 cups sugar
• 2 cups cider vinegar
• 1/2 cup soy sauce
• 2 teaspoons salt
• 10 pounds cabbage, shredded

1. Break noodles into small pieces (save seasoning packets for another use). Place the noodles, almonds and sunflower kernels in 15x10x1-in. baking pan. Drizzle with butter; toss to coat. Bake at 350u0b0 for 8-10 minutes or until lightly browned, stirring several times; set aside.
2. Combine the oil, sugar, vinegar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon.

ramen noodles, almonds, sunflower kernels, butter, canola oil, sugar, cider vinegar, soy sauce, salt, cabbage

Taken from www.tasteofhome.com/recipes/sunflower-slaw/ (may not work)