Japanese Cabbage Salad - cooking recipe

Ingredients

4 cups raw green cabbage (shredded)
2 cups bean sprouts
2 cups mushrooms, sliced
4 green onions, chopped
1/4 cup sunflower seeds (unsalted)
2 tablespoons sesame seeds (toasted)
2 cups chow mein noodles (dry)
Dressing
1/2 cup vegetable oil
4 tablespoons soya sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hoisin sauce
1/2 teaspoon sesame oil
pepper
Topping
2 cups noodles, dry (iciban)

Preparation

Mix all dressing ingredients together in shakable jar best if refrigerated overnight or until cold.
Toss salad with dressing and add dry noodles to top of salad.
Serve immediately.