Ramen Noodle Salad

• 2 (12 ounce) bagsangel hair cabbage
• 4 cups carrots, chopped
• 2 cups celery, chopped
• 1 cup radish, chopped
• 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces
• 2 -16 ounces pinto beans, rinsed & drained
• 2 (4 ounce) packages sunflower seeds, roasted & salted
• 2 (4 ounce) packages almonds, slivered
• 1 cup cashews (optional)
• 1 cup broccoli, chopped into small pieces (optional)
• 1 cup cauliflower, broken into small pieces (optional)
• 1 13 cups virgin olive oil
• 1 cup Splenda sugar substitute
• 23 cup white vinegar
• chicken seasoning, packets (from ramen noodles)

1. Mix all ingredients in very large container.
2. Dressing:.
3. Mix and pour over salad mix well.
4. Pinto beans can be substituted with ANY canned bean.
5. We like (black eyed peas) just rinse and drain well!
6. I use a HUGE dollar store bowl with plastic lid, and shake to mix!
7. This gets better every day as the ingredients "set".
8. Use as a side dish -- or for a meal in itself!
9. The beans are the protein, the splenda is diabetes-friendly -- it just doesn't get better than this!
10. ENJOY.

bagsangel hair cabbage, carrots, celery, radish, chickenflavored ramen noodles, pinto beans, sunflower seeds, almonds, cashews, broccoli, cauliflower, virgin olive oil, splenda sugar substitute, white vinegar, chicken seasoning

Taken from www.food.com/recipe/ramen-noodle-salad-433164 (may not work)