Sunflower Salad 6 (3 ounce) packages ramen noodles 2 (2 1/4 ounce) packages slivered almonds 1 1/3 cups sunflower kernels 1/2 cup butter or margarine, melted 3 1/2 cups vegetable oil 2 cups vinegar 2 cups granulated sugar 1/2 cup soy sauce 2 teaspoons salt 10 pounds cabbage, shredded Break noodles into small pieces (save seasoning envelopes for another use). Place noodles, almonds and sunflower kernels in a 15 x 10 x 1-inch baking pan. Drizzle with butter; mix well. Bake at 350 degrees F for 8-10 minutes or until lightly browned, stirring several times; set aside. Combine oil, vinegar, sugar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon. Yields 66 (3/4 cup) servings.