Sumi Salad

This crunchy, tangy cabbage salad was a family recipe notebook staple. Grandma always noted to let it chill overnight so the flavors meld together — and to save the toasted nuts for the very end so they stay perfectly crisp.

Ingredients

Salad

• 2 tbsp oil
• 1 cup sliced almonds
• 1 cup sunflower seeds
• 8 stalks green onion, finely chopped
• 1 head cabbage, finely chopped
• 2–3 oz pkg ramen noodles, broken and uncooked

Dressing

• 1 cup oil (1/2 if you want)
• 6 tbsp seasoned rice vinegar
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Toast almonds and sunflower seeds in 2 tbsp oil over medium heat until lightly browned. Set aside to cool.
2. In a large bowl, mix the finely chopped cabbage, green onions, and broken ramen noodles together.
3. Whisk the dressing ingredients together — oil, seasoned rice vinegar, black pepper, and salt.
4. Toss the cabbage mixture with the dressing and chill overnight in the refrigerator.
5. Before serving, add the toasted almonds and sunflower seeds and mix everything together.