"kelly's Chinese Cabbage Salad"

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 1 (3 ounce) package chicken-flavored ramen noodles, crunched up into tiny pieces
• 4 tablespoons butter
• 1/4 teaspoon seasoning, packet save rest, set aside
• 0.75 (16 ounce) bag coleslaw mix (can use whole bag if desired)
• 1/2 cup sunflower seeds
• 6 green onions, thinly sliced
• 1 small red bell pepper, diced small
• 1/2 cup vegetable oil
• 1/4 cup vinegar
• 1/2 cup sugar
• 1 teaspoon soy sauce
• 1/4 teaspoon seasoning, packet save last of it for another use

Recipe

• 1 in frying pan, melt butter. add ¼ teaspoons seasoning and noodles. saute 2 minutes, stirring. set aside on paper towel. in lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. toss, cover and refrigerate.
• 2 30 minutes to 1 hour before serving make dressing:.
• 3 in small bowl, whisk rest of ingredients (except noodles) well til syrupy. pour over salad, stir well, and refrigerate. just before serving, stir in noodles.
• 4 *variations:.
• 5 *sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
• 6 **for a complete "one-dish" lunch or meal, stir in 2-3 cups cooked, diced chicken.