My sister introduced us to this delicious salad, made with napa cabbage, ramen noodles, and a special dressing. Napa cabbage gives it a firm, crisp texture that is essential. Any flavor of ramen is good–I prefer the chicken or Oriental.
Preheat the oven to 375 degrees F (190 degrees C).
Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.
Per Serving: 533 calories; protein 9.2g; carbohydrates 42.2g; fat 39.1g; cholesterol 5.2mg; sodium 404.8mg.