More Crunch for Your Munch Chinese Salad

I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!

• Ready In: 30 mins
• Serves: 6

Ingredients

• Salad

• 1  large napa cabbage, chopped (you may use other cabbages but I like this one best)
• 5  scallions, diced (green onions)
• 1⁄2 cup  finely grated carrot (I process in food processor)
• 1⁄4-1⁄2 cup butter (I use about 4 tbls.)
• 2 (3 ounce) packages  ramen noodles (don't use soup flavoring)
• 1⁄2 cup sesame seeds
• 1⁄2 cup  sliced almonds
• 1⁄4 cup sunflower seeds

• Dressing

• 1  cup  sunflower oil (or corn or any neutral tasting oil) or 1  cup  a light olive oil (or corn or any neutral tasting oil)
• 1  teaspoon soy sauce
• 1  teaspoon  toasted sesame oil
• 1⁄2 cup rice vinegar
• 2⁄3-1  cup sugar or 1⁄2 cup honey
•  salt and pepper

Directions

1. Mix cabbage, scallions and carrots in a large bowl, set aside.
2. Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir to brown and get crispy, along with sesame seeds, almonds and sunflower seeds. Seeds and nuts will start to brown. Remove from pan, drain and cool on paper towels. Or alternatively, place on baking sheet-without the butter, and broil for just a few minutes, watching carefully so they don't burn(lower your fat intake!).
3. To make dressing, mix together all ingredients in a jar with lid and shake to dissolve the sugar. Dressing can be made a day ahead of time.
4. Toss together all salad ingredients and add dressing, just before serving. You may have dressing leftover to use for another salad.