From my mother, Esther Schulte. I don’t ever remember her actually cooking with ramen noodles, but this salad was always a hit. There’s another version made with lettuce instead of cabbage.

Chop and mix:
1 medium head of cabbage
4 green onions

Crunch up 2 packages of Ramen noodles (chicken recommended)
Mix with 1/2 C slivered almonds
1/2 C unsalted sunflower seeds
Bake on a cookie sheet at 350 degrees for 10 minutes, or until toasted. Cool.

Dressing:
1/3 C oil
3 T vinegar
2 T sugar
1/4 t pepper
1 packet of noodle seasoning (original recipe called for 2 packets)