Oriental Cabbage Salad

1/3 cup rice or cider vinegar	2 tablespoons soy sauce
1/2 package of Ramen Noodles broken up	8 cups shredded napa (Chinese) cabbage
2 cups shredded carrot	1 cup thinly sliced green onions
1/4 cup sugar	1 tablespoon butter
2-1/2 tablespoons vegetable oil	1/4 cup slivered almonds, toasted
2 tablespoons honey	2 tablespoons sunflower seed kernels

Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.

Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill.

Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.

Tweaked from Cooking Light.