Place first six ingredients in a saucepan and cook until sugar dissolves, stirring constantly. Refrigerate until ready to use.
Place onions and cabbage in a salad bowl and refrigerate until ready to serve. Break Ramen noodles and toss with toasted seeds and almonds. Mix all ingredients, pour on dressing. Best served right away. Leftovers are great but Ramen noodles will no longer be crunchy.
Originally Submitted
10/10/2007
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