Crunchy Cabbage Salad

Directions

1. 1
   Chop the head of cabbage into thin strips. A good technique is to cut the head of cabbage into fourths then chop each section in to around 1/8th inch strips.
2. 2
   Chop the green onions and combine them with the cabbage in a large bowl.
3. 3
   If slivered almonds are not toasted, heat them in a frying pan on high until toasted. Stir constantly to avoid burning. Remove from heat.
4. 4
   Combine sugar, vegetable oil, sesame oil, vinegar, and ramen flavor packet (found in the ramen noodle package) small bowl.
5. 5
   Pour liquid mixture over cabbage and onions in large bowl and mix until cabbage is evenly coated.
6. 6
   Add the toasted slivered almonds and mix.
7. 7
   Add salt and pepper to mixture to taste and mix..
8. 8
   Place large bowl in refrigerator until ready to serve.
9. 9
   Just before serving, crush the dry ramen noodles in to small pieces and mix in to large bowl. Note: for less 'crunch' you can add the ramen noodles in early.