Cut and chop napa cabbage.

Chop green onions and green pepper.

Peel jicama and chop into small cubes.

Break ramen noodles into small pieces.

In a skillet, brown sunflower seeds with butter.

Combine all chopped vegetables, ramen noodles, sunflower seeds, and cashews in a large bowl.

In a separate bowl, whisk together oil, sugar, cider vinegar, soy sauce, and garlic powder to make the dressing.

Pour the dressing over the salad and toss well to coat.

Serve immediately to prevent noodles from becoming soggy.