Crunch Cabbage Salad

1 head of cabbage
1 bunch of green onions
2 packages ramen noodles
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup chopped almonds
Dressing 1/4 cup wine vinegar (or any white vinegar)
1/4 to 1/3 cup sugar
2 tablespoons soy sauce
1/2 cup canola oil.

Preheat the oven to 325.

Discard the seasoning packets from the Ramen noodles and break up the RAW
noodles into small pieces. Mix together the noodles, sunflower seeds, sesame seeds and almonds. Spread the mixture out on a baking sheet and bake (or toast the mixture in a dry skillet) for 10 minutes or until lightly browned and crunchy.
Remove from oven and let cool.

In a small saucepan, combine the dressing ingredients. Bring the dressing to a boil and let simmer for one minute, stirring constantly.

Let the dressing cool. Toss all ingredients together with the dressing.

Courtesy of The Happy Kitchen