2(4-ounce) packages ramen noodles, seasoning packets discarded, crushed in the package (I use a rolling pin and pound away, but not too much, you want small pieces, not crumbs!)
4ouncesslivered almonds
4ouncessunflowers nuts
1stick(8 tbsp) salted butter, or unsalted if you prefer
2tablespoonssoy sauce
½cupsugar
½cuptarragon vinegar(I used apple cider vinegar)
1cupsaffron or sunflower oil(uh, yeah, I used canola oil)
Instructions
Combine cabbage, green onion and red pepper and put in a large plastic zip bag. Refrigerate overnight.
In a large skillet, melt stick of butter over medium heat. Add crushed ramen noodles and nuts and brown. Stir frequently and be careful not to burn. Remove to paper towels to drain and cool completely. Place in another plastic zip bag and refrigerate.
Two hours before serving, mix the cabbage mixture with the noodle/nut mixture. Set aside, back in refrigerator. Make the dressing: in a jar with a lid, combine soy sauce, sugar, vinegar and oil, shake well to dissolve sugar, set aside.
Just before serving, dress the salad. Re-shake dressing and add as much as necessary to toss and coat evenly.