ASIAN COLESLAW

1 (3 oz.) package Ramen noodles (shrimp, chicken, or vegetable flavor)
1/2 large head (about 1 lb.) Napa cabbage, cored
1/2 medium red onion
1/3 cup salted sunflower seeds
for the Dressing:
1/4 cup vegetable oil
2 tablespoons rice vinegar or rice wine
2 tablespoons sugar

Remove and reserve seasoning packet from noodles. Crumble noodles and place on baking sheet.

Bake at 375 degrees F for 5 minutes, or until toasted. Cool.

Position 2 mm slicing disc in work bowl. Add cabbage and onion in batches, cutting to fit feed tube if necessary. Process to slice. Remove to large mixing bowl. Add sunflower seeds and noodles; toss to mix.

Exchange slicing disc for multipurpose blade in work bowl. Add oil, vinegar, sugar, and contents of seasoning packet. Process until blended and sugar is dissolved, 10 to 15 seconds.

Pour dressing over salad. Toss to coat. Chill at least 1 hour before serving to blend flavors.

Yield: 12 servings (1/2 cup per serving)
Source: KitchenAid (Model KFP750) 12 cup food processor manual