1. Break up ramen noodles. Put ramen, almonds and sunflower seeds on a baking sheet. Bake at 350 until golden brown (about 5 minutes), stir halfway through.
2. Combine vegetables in a large salad bowl.(Keep nuts/noodles mixture separate)
3. Whisk remaining ingredients and pour dressing over salad. Toss and chill. Just before serving, toss the ramen noodles/nut mixutre into the salad.
Delicious cabbage salad recipe from Nicole Watkins.
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|Serving Size: 1 Serving (533g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1384 (55%)|
|Amt Per Serving||% DV|
|Total Fat 153.8g||205 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 88.2g|
|Polyunsanturated Fat 32.3g|
|Cholesterol 0mg||0 %|
|Sodium 2418.3mg||83 %|
|Potassium 1252.6mg||33 %|
|Total Carbohydrate 257.5g||76 %|
|Dietary Fiber 20.1g||80 %|
|Sugars, other 237.4g|
|Protein 46.2g||66 %|
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Calories per serving: 2522
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