Sunflower Slaw

Name: Sunflower Slaw
Ingredients: 6 packages (3 ounces each) ramen noodles; 2 packages (2-1/4 ounces each) slivered almonds; 1-1/3 cups sunflower kernels; 1/2 cup butter, melted; 3-1/2 cups canola oil; 2 cups sugar; 2 cups cider vinegar; 1/2 cup soy sauce; 2 teaspoons salt; 10 pounds cabbage, shredded

10 ingredients

2 steps

Ingredients

6 packages (3 ounces each) ramen noodles
2 packages (2-1/4 ounces each) slivered almonds
1-1/3 cups sunflower kernels
1/2 cup butter, melted
3-1/2 cups canola oil
2 cups sugar
2 cups cider vinegar
1/2 cup soy sauce
2 teaspoons salt
10 pounds cabbage, shredded

Directions

1

Break noodles into small pieces (save seasoning packets for another use). Place the noodles, almonds and sunflower kernels in 15x10x1-in. baking pan. Drizzle with butter; toss to coat. Bake at 350° for 8-10 minutes or until lightly browned, stirring several times; set aside.
2

Combine the oil, sugar, vinegar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon.