1 head Nappa cabbage 1 bunch green onions 2 pkgs. Ramen (I use chicken flavor) 5 oz. slivered almonds 4-6 Tbsp. butter
dressing: 1/4 c. rice wine vinegar 3/4 cup oil 1/2 cup sugar (I use Splenda) 3 Tbsp. soy sauce
Chop and mix the vegetables. Refigerate until served. Melt 4-6 Tbsp. of butter. Add almonds and crushed Ramen noodles. Add Ramen seasonings and brown for about 8 minutes. Mix vinegar, oil, sugar and soy sauce. Shake up well. Just before serving, mix the vegetables, crunch and mix together.