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.