Crunchy Cole Slaw

Slaw:
1 medium head cabbage, shredded, OR small bag of coleslaw mix*
1 handful of green onions, chopped
1/2 jar hulled sunflower seeds (find these near the canned peanuts)
2 packages ramen noodles (discard flavor packet and crush noodles)
1 to 2 cups chopped pecans
1/2 stick margarine

*If shredding fresh cabbage, use about 10 cups and save rest for another use

Dressing:
1 cup sugar
1/2 cup apple cider vinegar
1 tablespoon soy sauce
3/4 to 1 cup canola oil

1. Melt margarine in skillet and brown the pecans, crushed noodles, and sunflower seeds. Let this cool completely.
2. Whisk together in a small bowl: sugar, vinegar, soy sauce. Slowly whisk in the oil.
3. Toss all salad fixings (slaw, onions, crunchy mixture) in a very big bowl.
4. Pour the prepared dressing over salad and toss JUST BEFORE SERVING. (You may not need all the dressing; just add enough to moisten the slaw but not make it too greasy.) Let sit at room temperature about 15 minutes before serving.
   

DO NOT MIX THIS UP AHEAD OF TIME. You can make the dry ingredients, dressing, and slaw in advance and store them separately. Then mix just before serving.