Recipe of the Week...A Little Asian-ish Crunchiness!

I am pretty sure this salad can't count as being truly oriental, but it was a quick fix to use up my extra cabbage.  I have borrowed and adapted it from my friends at kraftfoods.com.  The version below reflects my modifications.  It is my kind of recipe...simple yet delicious!

Crunchy Asian Salad

1/2 c. Italian dressing  
1/2 c. sugar
2 T. soy sauce
1 pkg.  ramen noodle soup (any flavor)
1/2 head of cabbage, shredded
1 med. carrot, shredded
2 green onions, sliced
1/4 c. dry roasted sunflower seeds (I used wheat nuts instead)
1/4 c. sliced almonds, lightly toasted

Directions:  First, in a small bowl combine the Italian dressing, sugar, and soy sauce.  Stir until most of the sugar is dissolved.  This makes a sweet and tangy dressing that is very good!  Next, carefully crush the ramen noodles (in the package works well) so that they are broken into smaller pieces.  Discard the ramen seasoning mix (or save for another dish)...we won't be needing it!  In a large bowl, combine the cabbage, carrot, onion, sunflower seeds, almonds, and noodles.  Mix lightly.  Drizzle the dressing over the top, then toss to coat the whole salad.  Serve immediately!

Notes:  You can mix the cabbage, carrots, onion and dressing together ahead of time, then cover and refrigerate.  Then, just before serving add in the noodles, almonds, and sunflower seeds.  This keeps them from getting soggy so you salad has a yummy crunch!

Bon Appetit!