Thai Salad

This Thai salad recipe is great for picnics. Because there is no mayonnaise, it can be served on a warm day with no worries!

It is best served on the same day it is made so that you can enjoy the crunch of the Ramen noodles. It is still delicious as leftovers, but the noodles will soften. A great option is to omit the crushed noodles and sprinkle on top just before serving time.

Break up the Ramen noodles and set aside. Sauté sunflower seeds and almonds in butter over medium heat until golden and toasted. Set aside to cool.

In a large serving bowl add:

Dressing:

Combine dressing ingredients and pour over cabbage and green onions. Mix in toasted sunflower seeds and almonds.

Now you can mix in the Ramen noodles and serve, or you may sprinkle them on at serving time. Enjoy!