Pour 2 tablespoons of cooking oil into a medium non-sticking skillet and heat it over medium warmth of stove.
Add in the almonds and sunflower seeds. Now, toast them until lightly browned.
Remove the skillet from heat and shift the toasted mixture into a bowl. Top the mixture with finely sliced green onions and the nicely grated cabbage. Toss the ingredients, cover the bowl and place it in refrigerator for few hours in order to chill the mixture thoroughly.
Note: It is better to make this mixture in advance and refrigerate for couple of hours.
About 15 minutes before serving, remover the mixture from refrigerator and add in the uncooked broken noodles.
Take another bowl and add in sugar, and ground black pepper. Pour in canola oil and rice vinegar. Pick a medium fork or spoon and beat up the dressing’s ingredients until blend completely and from a nice rich dressing.
Drizzle this dressing into the salad in the bowl and mix lightly to coat the ingredients in the dressing.
Serve and enjoy!