Chinese Cabbage Salad

Laura Leigh's Note:

Asian style, yummy, healthy salad. I like to make it at the beginning of the week and have it for lunch all week. I got this recipe from a friend, Margaret Weldon, as a wedding shower present. Even my husband who doesn't like vegetables, enjoyed this.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 -3 packages beef-flavor ramen noodles (crunch before opening and save flavor packets for dressing)
• 1 package coleslaw or 1 package broccoli coleslaw mix
• 1 bunch bok choy
• 1 cup sunflower seed
• 1 cup toasted almond
• 2 bunches green onions , chopped

Dressing

• 1 cup mild oil
• 1⁄3;-½ cup sugar (to taste)
• white vinegar

Directions:

1. Put all dry ingredients in a bowl and mix.
2. Pour dressing over and toss.
3. Hint: If it is going to be a while before you eat the salad, wait 1 hour or later before eating to toss ingredients with dressing if you like it crunchy.
4. You can also add or take away certain things.
5. For example, I don't want the fat of sunflower seeds, so I take them out.
6. Also, try toasting the Ramen noodles before you put them in.
7. I also use less oil in the dressing.