Crunchy Asian Salad

UPDATED Crunchy Asian Salad
Crunchy Asian Salad
Dressing:

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Salad:

2 pkg ramen noodles
1 head of cabbage (you can use 2 pkgs coleslaw blend)
Green onions a bunch
½ c sunflower seeds
½ c sliced almonds

Make dressing - shake it up a bit to help it meld. Set in the fridge while you do everything else. Break (dry) noodles apart (discard seasoning packets) and toast with the sliced almonds - set aside. Add cabbage, onions and dressing. Let chill in fridge for at least an hour. I usually add the ramen and almonds just before serving.