Sauteed Ramen Salad

Submitted By: Amy C. Johnson

Submitted From: Minneapolis, Minnesota

Saute 1/2 cup sunflower seeds, crunched up ramen noodles, and
dry flavor packet in safflower oil until lightly browned. Set
aside. Meanwhile, mix 1/2 cup safflower oil, 1/3 cup tamari, a
medium sized bag of cabbage or shredded broccoli hearts and diced
green onions together in a rather large bowl. Combine the ramen
and sunflower seed mixture into the cabbage mixture and chill.
Hopefully by the time you serve, the ramen noodles will have softened
slightly, while still maintaining a bit of a delightful crunch.