Oriental Salad - cooking recipe

Ingredients

1/3 c. rice or cider vinegar
1/4 c. sugar
2 1/2 Tbsp. vegetable oil
2 Tbsp. honey
2 Tbsp. low-sodium soy sauce
1 Tbsp. butter or margarine
1/4 c. slivered almonds, toasted
2 Tbsp. sunflower seed kernels
2 (5 oz.) pkg. Ramen noodles, crumbled
8 c. shredded nappa Chinese cabbage
2 c. shredded carrots
1 c. thinly sliced green onions (optional)

Preparation

Combine first 5 ingredients in a small saucepan.
Bring to a boil and cook for 1 minute, stirring constantly.
Spoon mixture into a bowl; cover and chill.
Melt butter in a large nonstick skillet over medium-high heat.
Add almonds, sunflower kernels and noodles, tossing occasionally.
Spoon mixture into a large bowl; cover and chill.
Add vinegar mixture to noodle mixture; let stand 15 minutes.
Add cabbage, carrots and onions, tossing to coat. Yield:
12 servings.