For the Ramen Salad:

• 1 pkg instant ramen noodles (itchiban)*
• 2-3 cups green cabbage, thinly sliced (shredded)
• 1 cup red cabbage, thinly sliced (shredded)
• 1/3 cup red onion, diced
• 1 carrot, grated
• 2 cups sliced raw mushrooms, I slice them fairly thin
• 1/3 cup roasted sunflower seeds, I buy them roasted and salted

For Asian Dressing:

• 3 tablespoons distilled white vinegar (could sub rice vinegar, unseasoned)
• 2 and 1/2 tablespoons tamari, regular or lite (could use soy sauce but I much prefer Tamari)
• 1 tablespoon toasted sesame oil
• 2 tablespoons grapeseed oil, or use your favourite oil, vegetable oil, canola oil etc,... not olive oil!
• 2 tablespoons water
• 3 tablespoons white sugar
• 1/4 teaspoon granulated onion
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon celery salt
• pinch of black pepper

Optional add ins:

• 1/2 to 1 small can drained and rinsed water chestnuts, chopped
• 1/4 cup slivered almonds