Oriental Salad

• 13 cup rice vinegar (cider can replace)
• 14 cup sugar
• 2 12 tablespoons canola oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon butter
• 14 cup almonds, slivered
• 2 tablespoons sunflower seeds
• 5 ounces chuka soba noodles, crumbled (Japanese curly noodles or Ramen)
• 8 cups Chinese cabbage, shredded (napa or other in a pinch)
• 2 cups carrots, shredded
• 1 cup green onion, thinly sliced

1. Combine vinegar, sugar, oil, honey and soy sauce in small saucepan and bring to a boil.
2. Cook for 1 minute stirring constantly.
3. Chill.
4. Melt butter in large skillet over medium high heat.
5. Add almonds, sunflower and noodles.
6. Cook 3 minutes or until lightly toasted, tossing occasionally.
7. Chill.
8. Add vinegar mix to noodle mix and let stand 15 minutes.
9. Add cabbage, carrots and onions, tossing to coat.

rice vinegar, sugar, canola oil, honey, soy sauce, butter, almonds, sunflower seeds, noodles, chinese cabbage, carrots, green onion

Taken from www.food.com/recipe/oriental-salad-451880 (may not work)