Ingredients20 m servings 248 cals
- Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
- Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.
Per Serving: 248 calories; 23.3 g fat; 8.3 g carbohydrates; 4 g protein; 12 mg cholesterol; 217 mg sodium. Full nutrition
ReviewsRead all reviews 4
If using a smaller napa cabbage and letting it chill longer, use less sunflower nuts and ramen noodles as the cabbage shrinks...The flavor is great!!!
I just made it w/ napa cabbage and grated carrots - the dressing is delicious and this is SO EASY! I used half white balsamic and 1/2 rice vinegar plus tamari.