Chinese Cabbage Salad

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.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 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 seeds
• 1  cup  toasted almond
• 2  bunches green onions, chopped

• Dressing

• 1  cup  mild  oil
• 1⁄3-1⁄2 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.