Crunchy Chinese Cabbage Salad

• 2 packages dry Ramen noodles (break up into small pieces with meat mallet or rolling pin)
• 2 Tablespoons white sesame seeds
• 12 oz. (about 3/4 cup) slivered almonds
• 1 stick butter (equals 1/2 cup)
• 16 oz.  package coleslaw mix (without dressing)
• 6 green onions, green tops cut into small circles and white bases discarded

Dressing (mix in a blender or food processor):

• 1 cup vegetable oil (canola, corn, etc.)
• 1/2 cup vinegar
• 1 cup sugar
• 3 Tablespoons soy sauce
• 1-2 seasoning packets from the Ramen noodles, any flavor will do

In a very large non-stick skillet, melt the butter over medium heat (5-6 on a scale of 0-10).  Add in the dry Ramen noodles, sesame seeds, and almonds.  Turn up heat to medium high (7-8).  Stir-fry for 3 minutes.  Add coleslaw mix and chopped green onions and continue stir-frying 3 more minutes.  Add dressing, toss to coat all ingredients and serve warm the first time.  Refrigerate leftovers to eat chilled for future meals; will keep in the ‘fridge up to 3 days.

Need to make it ahead of time?

Do everything except adding in the dressing.  Refrigerate both the dressing and the salad.  When you are ready to eat, toss the salad with the dressing, and serve!  The crispy parts will start to soften even without the dressing,  so don’t let it sit more than 24 hours before tossing and serving the first time.