Cabbage Slaw

This might be the easiest recipe that I know, and yet it seems to be the one that people ask me for the most. It's quick, it's healthy, and its the perfect picnic/potluck/party dish. It pairs as perfectly with burgers on the grill as it does with roast pork or seared tuna. What's more, the recipe is flexible so you have complete creative license to make this salad all your own: Throw in avocado if you feel so inclined, sub pepitas or slivered almonds for cashews, etc.

1 head of cabbage, shredded (I used 1/2 head of green cabbage, 1/2 head of purple)
1 8 oz pack of frozen peas
1 bunch scallions
1/3 cup raw sunflower kernels
1/3 cup raw cashews
1 package of Top Ramen (Oriental flavor)

For dressing:
1/3 cup canola oil*
1/4 cup cider vinegar
1 Ramen seasoning packet (found in package above)

*You can also use vegetable oil; Olive oil is a little too fruity and tends to overpower the dressing


Directions
1) Toast sunflower seeds and cashews in a dry pan over medium-low heat until fragrant (about 5 minutes)
2)Cut head of cabbage in fourths (this will make it easier to remove the tough inner core) Chop into thin shreds and toss in a large mixing bowl
3) Add to bowl: chopped scallions, toasted nuts and seeds, and entire package of peas (throw them right in, even if they are still frozen. They will thaw in no time)

For dressing
Whisk oil, vinegar and contents to seasoning packet. Pour over salad and mix well.