2 tablespoons unsalted butter 2 3 ounce (85 g) packages Ramen noodles, crushed ¼ cup sliced almonds 1 tablespoon sesame seeds ¼ cup vinegar ½ cup sugar ¼ cup (60 ml) oil 2 tablespoons low sodium soy sauce 1 head Napa cabbage, chopped #3 blade 1 bunch green onions, chopped
In 10-inch skillet melt butter over medium heat. Add Ramen noodles, almonds, and sesame seeds. Brown slowly. Set aside and allow to cool completely.
In 1-quart saucepan combine vinegar, sugar, oil and soy sauce and bring to a simmer over medium heat. Remove from heat and set aside.
Place cabbage and onion is salad serving bowl. Add cooled Ramen noodle mixture and dressing.
Toss and serve.