"Kelly'S Chinese Cabbage Salad" - cooking recipe

Ingredients

1 (3 ounce) package chicken-flavored ramen noodles, crunched up into tiny pieces
4 tablespoons butter
1/4 teaspoon seasoning, packet save rest, set aside
0.75 (16 ounce) bag coleslaw mix (can use whole bag if desired)
1/2 cup sunflower seeds
6 green onions, thinly sliced
1 small red bell pepper, diced small
1/2 cup vegetable oil
1/4 cup vinegar
1/2 cup sugar
1 teaspoon soy sauce
1/4 teaspoon seasoning, packet save last of it for another use

Preparation

In frying pan, melt butter. Add 1/4 teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel. In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate.
30 minutes to 1 hour before serving make dressing:
In small bowl, whisk rest of ingredients (except noodles) well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles.
*Variations:
*Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
**For a complete \"One-Dish\" lunch or meal, stir in 2-3 cups cooked, diced chicken.