This is a great recipe to bring to parties – it’s always a hit!
3 – 4 tablespoons sunflower seeds
3 cups shredded cabbage (green or purple, or mixed)
3 scallions, finely sliced
1/2 cup grated carrot
1 package ramen noodles (vegetable flavor is best but hard to find)
4 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
3/4 teaspoon sea salt
Freshly ground pepper
1/2 of the flavor packet from the ramen noodles
Toast sunflower seeds by placing them in a dry skillet on medium heat. Stir or shake constantly until seeds begin to emit a nutty aroma and start to pop. (About 5 minutes)
Combine cabbage, scallions and carrot in a large mixing bowl. Toss with dressing ingredients. This part of the salad can be made ahead to blend flavors. But don’t add the noodles (see below) or sunflower seeds until right before serving.
Put uncooked ramen noodles inside a zippered plastic bag. Using a rolling pin, roll over the noodles to break into small pieces. Remove from plastic bag and mix into salad before serving. Add sunflower seeds right before serving as well.
Makes 6 servings
Inspired by Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair