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Cabbage Salad

• 1/4 cup Swanson Organic Extra Virgin Olive Oil
• 1/4 cup Swanson Organic Sesame Seed Oil
• 2 tablespoons Dynamic Health Organic Apple Cider Vinegar
• 2 tablespoons Swanson Fructose
• 1 teaspoon Swanson Himalayan Crystal Salt
• 1/4 - 1/2 teaspoon Swanson Organic Peppercorns, ground (to taste)
• 1 teaspoon Ramen chicken powder mix (the flavoring pack from inside Ramen noodle package)
• 1 medium head of cabbage, chopped (or 1 – 16 ounce bag of coleslaw cabbage)
• 1 green pepper, chopped (optional)
• 1 package Organic Ramen noodles *We like Koyo Tofu & Miso Ramen
• 1/4 cup Swanson Organic Sunflower Seeds
• 1/2 cup Swanson Organic Almonds

Mix together oils, vinegar, sugar, salt, pepper and the powder mix from the ramen package to make the dressing. Add cabbage and pepper to the dressing mix and blend together. Break up the dry ramen noodles into pieces. Leave them uncooked: They'll absorb liquid from the dressing and soften while the salad chills. Add ramen noodles, sunflower seeds and almonds to the cabbage mixture. Chill 2 to 3 hours before serving.

Makes 7 cups. Serving size 1/2 cup.

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