Ramen Noodle Salad

2 Packages ramen noodles (any flavor)

1  -  16 oz. package cabbage cut for slaw

2 carrots shredded

2 bunches scallions, sliced thin

¾ cup each: salad oil, sugar

1/3 cup white vinegar

1 cup slivered almonds

1 cup sunflower seeds

             The night before serving, break up uncooked noodles and store in a plastic bag.  Shred carrots, slice scallions and refrigerate in separate containers.  Make dressing in a small bowl by mixing contents of flavor packages, salad oil, sugar and vinegar.  Cover and store overnight in the refrigerator.

            Just before serving, place the uncooked noodles in a serving bowl.  Mix in cabbage, carrots, scallions, almonds and sunflower seeds.  Pour dressing over top and toss until everything is moist.