A summer favorite of our family and we just made it for the holiday weekend–went over very well! (Courtesy of “Maga Maris”)
Salad: 1 pkg Dole or store-brand slaw mix; 2 bunches green onion, chopped. Combine in large bowl, cover and chill until ready to serve.
Crunch mixture: 2 pkgs ramen noodles, crushed (discard flavor packets), 1 4oz pkg slivered almonds (raw), 1 4oz pkg sunflower meats (raw), 1/4-1/2 stick butter
Saute above ingredients in skillet with butter until golden brown. Stir often and continue to stir after removing from heat. Cool and store in an airtight container until ready to serve.
Dressing: 1/4 cup vinegar, 1/2 cup sugar, 1/4 cup soy sauce, 3/4 cup salad oil (veggie oil)
Combine in sauce pan and boil for one minute. Cool completely and store in refrigerator until ready to use.
Prior to serving:
Shake salad dressing well to mix. Toss salad mixture with crunch mixture and add dressing. Toss all well (toss with dressing prior to serving within 30 minutes).
*Can do all three parts a day ahead, but don’t mix until ready to serve. May add cooked chicken bits, shrimp or tofu for a nice touch.