Napa Cabbage Slaw

This is just the best Asian Cole Slaw out there. 
Using Napa cabbage results in a milder, crunchier slaw.


1  lg head  Napa cabbage
8  green onions, sliced
2-1/2  Tbs  each  butter and sesame oil
1/2  cup  sesame seeds
2  pkgs  Ramen noodles (seasoning is not used)
3/4  cup  slivered almonds


DRESSING:
1/2  cup  salad oil
2  Tbs  soy sauce
1/2  cup  white wine vinegar
1  cup  (scant)  sugar or Splenda

Make the dressing first (or earlier in the day), so it can chill real well.

Combine all the dressing ingredients in a small saucepan on top of the stove. Heat until the sugar is dissolved (do not let it boil). Cool and refrigerate until serving time. (This can be done the day before, if you want to.)

Cut the cabbage, starting at the end opposite the stem. Chop it about 1/4” thick (or however you like it.) Toast the noodles in the butter/oil mixture, (do not use the seasoning packet) in a large fry pan, over low heat, on top of the stove. Be sure to get them nice and golden brown, but be
careful not to burn them. Set them aside in another bowl.

In the skillet, with whatever amount of butter mixture that may be left in there, carefully toast the almonds. Add the sesame seeds towards the end of the toasting process, as they take very little time before they’re jumping out of the pan. Watch the almonds carefully, stirring almost constantly, as they can burn easily, and then can not be used. Set aside with the noodles.

Just before serving, toss all the dressing into the cabbage, with the noodles, sesame seeds, and almonds.