Crunchy Asian Cole Slaw

1/2 cup Margarine (1 stick)
(1) 6oz pkg Ramen noodles (any flavor, DISCARD seasoning packet)
(1) 16 oz bag Shredded green cabbage (approx. 4 cup)
3 ea Scallions, fresh (thinly sliced on bias)
1/2 cup Sesame seeds
1/2 cup Slivered almonds
1/2 cup Shelled sunflower seeds (optional)
1 cup Canola oil
2 Tbs Soy sauce (low sodium is fine)
3/4 cup Splenda
1/2 cup Red wine vinegar

I use Splenda but an equal amount of sugar can be used.
I use a 16oz pkg of pre-shredded cabbage from the supermarket for convenience.

**I usually make this a day ahead so the dressing has plenty of time to flavor the slaw.**

In large pan, melt the margarine over med heat.
Break up the Ramen noodles into small pieces (discard seasoning) and add to the pan
Brown the noodles while stirring often then remove from heat and allow to cool.

In a large bowl, combine the cabbage, scallions, sesame seeds, almonds, and optional sunflower seeds.
Add the toasted and cooled Ramen noodles and toss to mix well.

In a jar or dressing cruet, mix the oil, soy sauce, Splenda, and vinegar. Shake well or blend to emulsify.

Add the dressing to the slaw and toss well to combine.
Allow to sit several hours to meld flavors in refrigerator.

Serve chilled or at room temp.

Serving Size: Makes (15) 1/2-cup servings