The Other Edible Hit of the Picnic

This - I hear - is one of the best salads you will ever eat. I wouldn't know because it was all gone by the time I got there - always a good sign.

Thanks for the recipe, Polly!
SUNFLOWER SALAD
1 – 16 oz. cole slaw or 5 cups cabbage shredded
(bagged slaw works well)
2 pkg. Ramen Noodles – uncooked (do not use creamy style)
½ cup sliced almonds – toasted
½ cup sunflower seeds (out of the shell)
1 bunch of green onions – chopped fine
Dressing:
1 cup vegetable oil
½ cup sugar
1/3 cup white vinegar
2 pkgs. Seasoning from noodles

Toast almonds by placing on cookie sheet and bake for 5-10 minutes at 350 degrees.
Break up noodles in small pieces. Combine all ingredients for the salad. If making ahead
Of time, add the nuts before serving. Mix all ingredients for the dressing. Add the dressing
At serving. Note: If making the dressing the night before, it gets thick in the refrigerator.
Make sure is mixed well before putting on salad. The easiest thing to use to mix the dressing
In is a bottle for salad dressing mix.