Dressing:
1/2 c butter
1/4 c vinegar (plain white)
1/2 c white sugar
2 Tbs low-sodium soy sauce
Ingredients:
2 Tbs butter
3 oz. package ramen noodles, seasoning packet removed
1/2 c silvered almonds
3 Tbs sesame seeds
1 large Napa cabbage
1 bunch green onions, sliced thin (about 1/2 c)
Make the dressing. Combine ingredients in a medium saucepan and heat, stirring frequently, until it comes to a boil. Set aside and let it cool completely.
Melt butter in a large skillet over medium heat. Crush the ramen noodles inside packet (use a hammer-- you don't want huge chunks) and discard the flavor packet. Add the noodles, almonds, and sesame seeds to melted butter and saute, stirring frequently, until golden brown. Remove to a plate and let cool.
Shred cabbage and combine with chopped onions in a large mixing bowl. Add noodle mixture, pour dressing over salad and toss well to combine. Serve immediately.
From Barefeet in the Kitchen
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