• ¼ c. butter
  • 1 c. sunflower kernels
  • 1 (3oz) package ramen noodles, smashed into pieces
  • 1 head napa cabbage, chopped
  • 4 spring onions or 1 sweet onion, diced
  • ½ c. vinegar
  • ½ c. vegetable oil
  • 2 TB white sugar
  • 2 TB soy sauce
  1. Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3-5 minutes. Remove from heat and transfer into a bowl to cool.
  2. Stir sunflower seeds and ramen noodles with napa cabbage and onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy suace together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.


Makes a great side salad or sanwich topping!

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