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.