Asian Ramen Cabbage salad

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

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
  3. 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.
  4. Chopped green and red cabbage into very small strips and place in a large serving bowl.
  5. Shred one carrot and add to the cabbage.
  6. Pour dressing over all, and toss to coat evenly.
  7. Refrigerate until ready to serve.
  8. Stir in toasted sunflower seeds and ramen noodles right before serving.