Begin by cleaning the Napa cabbage, discarding wilted leaves. Slice into thin ribbons and thoroughly dry it.

In a skillet over medium heat, toast sliced almonds or sunflower seeds with sesame seeds for 3-5 minutes until golden brown.

Crush the instant ramen noodles into bite-sized pieces while still in the packaging. Set aside to add before serving.

In a jar, combine vegetable oil, rice vinegar, granulated sugar, soy sauce, toasted sesame oil, and black pepper. Shake well.

In a mixing bowl, combine the shredded Napa cabbage and chopped green onions. Pour three-quarters of the dressing and toss well.

Just before serving, add the toasted seeds and crushed ramen noodles, tossing gently to combine.