Chinese Cabbage Salad

• 2 -3 packages beef-flavor ramen noodles (crunch before opening and save flavor packets for dressing)
• 1 package Coleslaw or 1 package broccoli coleslaw mix
• 1 bunch bok choy
• 1 cup sunflower seeds
• 1 cup toasted almond
• 2 bunches green onions, chopped
• 1 cup mild oil
• 13-12 cup sugar (to taste)
• white vinegar

1. Put all dry ingredients in a bowl and mix.
2. Pour dressing over and toss.
3. Hint: If it is going to be a while before you eat the salad, wait 1 hour or later before eating to toss ingredients with dressing if you like it crunchy.
4. You can also add or take away certain things.
5. For example, I don't want the fat of sunflower seeds, so I take them out.
6. Also, try toasting the Ramen noodles before you put them in.
7. I also use less oil in the dressing.

beefflavor, broccoli coleslaw, choy, sunflower seeds, almond, green onions, mild oil, sugar, white vinegar

Taken from www.food.com/recipe/chinese-cabbage-salad-59404 (may not work)