Mince the bok choy cabbage into 1-1 1/2" pieces.

Mince the green onions, using both green and white parts.

Prepare the noodle mix: Lightly brown butter in a pan.

Add slivered almonds to the browned butter and cook until lightly toasted.

Crush ramen noodles and add to the pan along with sunflower seeds.

Mix the noodle mix well and let it cool.

Prepare the dressing in a bottle: Shake well.

Combine the minced bok choy and green onions in a bowl.

Pour the dressing over the cabbage mixture.

Mix well to coat.

Chill the salad before serving.

Just before serving, add the noodle mix to the salad and toss gently.