Instructions: Combine cabbage and green onions in large bowl and set aside. Melt butter in skillet over medium heat. Crush noodles (do not use seasoning packets), and add to skillet along with almonds and sesame seeds. Cook, stirring constantly, until nuts and seeds are tan in color. Remove from heat and set aside.

In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and keep at room temperature. About 1/2 hour before serving, mix all salad and dressing ingredients together in a large bowl and chill until serving.

Makes about 14 cups, or 8 servings of 1 3/4 cups each.

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