Napa Cabbage Salad

Melt butter in a skillet over medium heat. Crush ramen noodles in the bag so they are broken into small pieces, and set seasoning packet aside (you’ll have the option to add it in later.) Cook ramen noodles in butter until golden brown, then add sliced almonds and toast a little longer. Drain on a paper towel and set aside to cool.

Chop cabbage into long strips, slice green onions and place in a large bowl.

Prepare dressing by mixing the vinegar, soy sauce, sugar and oil.

Pour dressing over cabbage/onion mixture and toss. Add cooled ramen mixture and toss again. Serve cold or at room temperature.

Notes:

You can add the seasoning packet to the ramen noodles once cooled, but only add one of the packets because it will be overwhelming if you add both. This can be made ahead without the dressing and kept in the fridge for a few days. However, keep the ramen mixture separate so it does not get soggy.