ANN’S CHINESE CRUNCHY NOODLE SALAD

l head (l lb.) chinese cabbage, corsely chopped (regular green cabbage or egular lettuce can be substituted)
4 scallions, sliced
crunchy mixture: l-l/2 tbsps. butter
l/4 cup sesame seeds
l tbsps. sugar
l/3 cup slivered almonds
l pkg. Chinese Ramen noodles (nnodles only from a 3 oz. pkg. of nnodle soup)
dressing:
l/4 cup canola oil
l/4 cup water
3 tbsps. red wine vinegar
l/3 cup sugar
l-l/2 tbsps. soy sauce
To make crunchy mixture, saute all crunchy ingredients in a large skillet over low to med heat until golden colored. Stir often to prevent burning. Cool and set aside. Shake dressing ingredients in a jar. Place cabbage and scallions in large bowl. Sprinkle with crunchy mixture. Pour dressing over salad and toss well.
Hint: the dressing can be made several days in advance and kept in the fridge. The crunchy mixture may also be made ahead and kept in a tin or other tightly sealed container. Assemble just before serving. Regular green cabbage can be substituted for Chinese cabbage or whatever lettuce you would like. make sure you smash ramen noodles up in the package before you fry them otherwsise you cannot break them up in the pan.