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.