Summary

Ingredients

• 1 Chinese cabbage
• 1 bunch spring onion (s)
• 2 packs soup (Thai), with chicken
• 4 tablespoon sunflower seeds
• 0.5 ½ cup oil
• 4 tablespoon vinegar
• 4 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon pepper

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Instructions

1. Finely chop the Chinese cabbage. Cut the spring onions into rings. Take the dry noodles out of the Thai soup and crumble over the salad. Then stir together the oil, vinegar, salt, pepper, sugar and the spices from the Thai soup. Heat the fat from the bag of the Thai soup in the microwave and add to the spices. Then pour everything over the salad. Roast the sunflower seeds in oil and finally pour over the salad and stir in. Chill the salad for 3-4 hours, but not in the refrigerator, and let it steep.