CRUNCHY CHINESE SALAD A LA ANN

l large head Napa cabbage, chopped
5 green onions, diced
l/2 cup butter
2 pkgs. ramen noodles (discard soup flavoring)
l/2 cup sesame seeds
l small pkg sliced almonds (l/3 cup)
for dressing:
l cup veggie oil
l tsp. soy sauce
l/2 cup white vinegar
l cup sugar
First mix cabbage and onions in a large bowl, set aside. Melt butter in frying pan over med heat. Break noodles in smal pieces and brown along with sesame seeds and almonds. Cool and drin on paper towels. To make dressing mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 mins) before serving. Dressing can be made a day ahead of time. Toss together all salad ingredients and add dressing just before serving. Food TV Sara Moulton