1 cup sugar
1 cup vegetable oil
1/2 cup vinegar
2 teaspoons soy sauce
1/4 teaspoon grated ginger
3/4 cup vegan margarine
1/2 cup broken whole wheat noodles
1/2 cup slivered almonds
2 (16-ounce) packages chopped cabbage
3 to 4 stalks green onions, chopped
1/2 cup sunflower seeds
Made the dressing the evening before making the salad.
1. Dressing: In a saucepan, combine sugar, vegetable oil, vinegar, soy sauce, ginger, and salt; heat until dissolved. Set aside to cool, then refrigerate overnight.
2. Salad: In a pan, heat margarine. Add broken wheat noodles; cook until noodles are only slightly crunchy. Add almonds; saute until almonds are golden brown.
3. In a bowl, combine cabbage, green onions, and sunflower seeds. Mix in noodles-almond mixture.
4. Remove dressing from the refrigerator. Thoroughly whisk dressing, then pour over salad; toss to combine.
Should last 2 to 3 days in refrigerator.