Asian Crunchy Cabbage Salad

Asian Crunchy Cabbage Salad

Salad:
Half a large cabbage chopped (or 1 16 oz bag cole slaw mix)
1 bunch of green onions, chopped
1 cup matchstick carrots
1/2 cup sunflower seeds

Topping:
3 packages Oriental flavored Ramen noodles
1 cup sliced almonds
1/4 cup melted butter
2 Ramen noodle Oriental flavor packets

Dressing:
3 t. sesame oil
1/2 cup olive oil
1/2 cup sugar
1 t. Worcestershire sauce
1/4 cup red wine vinegar
1 Ramen noodle Oriental flavor packet

Preheat oven to 350.  Break up the noodles into smaller pieces and combine with the almonds.  Mix 2 of the flavor packets with the butter.  Pour the butter mixture over the noodles and almonds and stir to combine.  Place on a baking sheet and bake for 10-12 minutes or until golden brown.  Remove from the oven and let cool.  (I usually make this ahead of time and store in an air tight container).

Combine all the salad ingredients together in a large bowl. Combine all the dressing ingredients together.  Pour dressing over the salad.  Place in the fridge for a couple hours to help soften the cabbage.  Right before serving pour the topping over the salad and stir to combine.  This is best eaten right away as the topping will be soft the next day.