Mock Bok Choy Cabbage Salad

It's been awhile since I posted a good tried and true recipe here, so I thought I'd share the salad I made to go with supper last night. This is a colorful, refreshing and tasty salad that will keep for a week or more in the fridge. So you can eat on it awhile, getting some to go with a sandwich or for a midnight snack. It only gets better the longer it sits. And because it has no mayo, it just seems to sit a little lighter and is great to take on picnics. Be sure to use the green outer leaves of the cabbage if you can, as they give great color and nutrients, too.

Mock Bok Choy Cabbage Salad
3 oz. ramen noodle soup mix - Oriental flavor
¼ cup salted sunflower seeds
¼ cup slivered almonds
3 Tbsp. butter
2/3 cup vegetable or canola oil
1/3 cup cider vinegar
2½ Tbsp. sugar (or 4 packets Splenda)
1 Tbsp. soy sauce
½ head of cabbage, sliced very thinly*
2 shredded carrots*

*(or use 2 bags of cole slaw mix in place of cabbage and carrots)
5-6 green onions, white and green parts sliced diagonally

Remove flavor pack from soup, set aside. Melt butter in small nonstick skillet. Break ramen noodles into pieces and place in skillet with butter; add sunflower seeds and almonds, and saute 5-8 min or until toasted, stirring occasionally. Drain on paper plate or paper towel.

Whisk flavor pack, oil, vinegar, sugar, and soy sauce in bowl until blended.

Place cabbage and carrots in a large bowl, add sliced onions. Mix dressing into cabbage mix. Place noodle mix around the outside edge of cabbage. (Makes a nice presentation, but for our family I just toss it all together).