Tom Burrows
Version 1.0
1/2 head cabbage, cored & shredded 1 large carrot, chopped 1 bunch green onions, chopped 1 package ramen noodles 1/2 cup blanched slivered almonds 1/2 cup roasted unsalted sunflower seed kernels 2 oz. cider vinegar 2 Tbsp. sugar 1 Tbsp. plain oil 2 Tbsp. sesame oil 1 Tbsp. peanut butter
The ramen noodles should be the type that come as a 3 oz. block of squiggly dried noodles and a flavor packet. I use packages labeled "Maruchan® Ramen Noodle Soup," which can be bought in cases of a dozen. Chicken vs. beef doesn't matter. Discard the flavor packet.
Scrunch the block of dried noodles into pieces no bigger than about 1/2". Add the vegetables, almonds and sunflower seeds. Toss.
In one small bowl (like a glass custard cup), microwave the vinegar for about 10 seconds to warm it up a bit. Add the sugar and stir until dissolved.
In another small bowl, combine the two oils and the peanut butter. Stir/knead with a spoon so the oils are blended with the peanut butter.
Add the two bowls of liquid ingredients to the salad and stir/toss until well coated.
Refrigerate.
Note: The dried ramen noodles are an important ingredient partly because they soak up excess moisture and will prevent the salad from turning soupy while being stored.