Print Recipe

Sunflower Salad



  • 6 (3 ounce) packages ramen noodles
  • 2 (2 1/4 ounce) packages slivered almonds
  • 1 1/3 cups sunflower kernels
  • 1/2 cup butter or margarine, melted
  • 3 1/2 cups vegetable oil
  • 2 cups vinegar
  • 2 cups granulated sugar
  • 1/2 cup soy sauce
  • 2 teaspoons salt
  • 10 pounds cabbage, shredded


  1. Break noodles into small pieces (save seasoning envelopes for another use). Place noodles, almonds and sunflower kernels in a 15 x 10 x 1-inch baking pan. Drizzle with butter; mix well.
  2. Bake at 350 degrees F for 8-10 minutes or until lightly browned, stirring several times; set aside.
  3. Combine oil, vinegar, sugar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour.
  4. Stir in noodle mixture just before serving.
  5. Serve with a slotted spoon.

Yields 66 (3/4 cup) servings.


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