1 head napa cabbage shredded
1 cup minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup sliced almonds
1/4 cup cider vinegar
½ cup vegetable oil
¼ cup sesame oil
1/2 cup sugar
2 tablespoons soy sauce
Combine the cabbage & green onions in a bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F.
Make the ramen crunchies:
Melt the butter in a pot.
Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.
Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn.
When they are browned remove them from the oven.
Make the dressing:
In a small saucepan, heat vinegar, oil, sugar, and soy sauce.
Bring the mixture to a boil, let boil for 30 seconds.
Remove the pan from heat and let cool.
Combine dressing, ramen crunchies, and cabbage immediately before serving.
Serve right away or the crunchies will get soggy
Chef Lou's Oriental Slaw