Everyone in my family LOVES this salad, except one granddaughter who doesn't like almonds.
Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot.
Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter, further breaking up the noodles and stirring to coat well.
Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F. oven, turning often to make sure they do not burn.
When they are browned (about 5-7 minutes or so), remove them from the oven and allow to cool.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, seasoning packet and soy sauce.
Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving.
Serve right away or the crunchies will get soggy (and that isn't really a deal-breaker, as the salad is still good, just not as crunchy).
Since we like this so much, I make up a whole bagful of "crunchies" (stored in the freezer so they won't go rancid), and I make a large amount of dressing, stored in the fridge. Huge timesaver, just chop cabbage and onions, done!
https://www.allrecipes.com/recipe/18517/napa-cabbage-salad/ video included