1/2 large head cabbage, coarsely chopped
1/4 head red cabbage, coarsely chopped
1 carrot shredded
1 (3 ounce) package ramen noodles, crushed (set aside flavor packet)
½ cup sunflower seeds
Dressing
½ cup olive or vegetable oil
3 Tbsp. distilled white vinegar
3 Tbsp. sugar
½ tsp. salt
½ tsp. black pepper
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
- Place sesame seeds and crushed ramen noodles in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown. Set aside.
- Chopped green and red cabbage into very small strips and place in a large serving bowl.
- Shred one carrot and add to the cabbage.
- Pour dressing over all, and toss to coat evenly.
- Refrigerate until ready to serve.
- Stir in toasted sunflower seeds and ramen noodles right before serving.