Oriental Cabbage Salad

Thinly shred cabbage, be sure to take out hard core. Thinly slice 6 green onions including all the green tops. Mix the shredded cabbage and green onions together. Cover with lid or damp cloth and set aside in fridge.

Crumble noodles into a frying pan. Add 1/2 cup sliced almonds and dot with 2 t of butter. Stir the mixture over med heat until all is golden brown. Add 1/2 cup sesame seeds and continue to stir and toast. Set aside to cool. Store at room temp until serving time.

In a small saucepan combine 1/2 cup sugar with 1/2 cup vegetable oil. Add 6 T white wine vinegar. Add 1 T soy cause and the seasoning packets from 2 Ramen noodles. Heat over med low hear until the sugar is melted. Set dressing aside to cool then place in the fridge until serving time (serve chilled).

Just before serving time, toss the toasted noodles and nut mixture together with the cabbage. Pour the dressing over all and toss.