Ingredients: Better if made the night before and stored, then mixed about 10-15 minutes before serving.
1 medium to large cabbage
2 bunches of green onions
2 packages of Ramen (Oriental Flavor) dry noodles
4 teaspoons of butter or margarine (a little more if needed)
1/2 cup of sesame seeds (get these at Oriental Market they’re much cheaper)
1/2 cup of sliced or slivered almonds
1/2 cup of vegetable oil
1/2 cup of granulated sugar
1 tablespoon of Soy Sauce
6 tablespoons of White Wine Vinegar
Core and cut cabbage in fourths or sixths, then thinly shred. Slice onions including the stems. Mix cabbage and onions together and store in tightly covered large bowl.
Crunch up and open noodle packages setting aside seasoning packets. In skillet, brown noodles, sesame seeds and almonds in 4 teaspoons of butter/margarine on medium to high heat until golden brown. Set aside until cooled and then store in tightly covered container.
Mix oil, sugar, vinegar, soy sauce and seasoning packages in sauce pan over medium heat, stirring until hot and well blended. Do not let it come to a boil. When finished, let this cool and store in refrigerator. I try to use an old glass jar for this, so you can store and then shake it to blend before pouring on cabbage mixture.
Mix everything together about 1/2 hour before serving.
