Prepare Salad

Cut Napa Cabbage in half. Place flat side down and shred. Set aside in a large bowl.

Chop green onions and add to the bowl of chopped cabbage and toss.

Prepare Crunchies

Melt butter on low heat. Keeping the noodles in the bag crush them up using the palm of your hand. Open package, discard spice packet and put crushed noodles in melted butter. Then add almonds and sesame seeds. Stir ingredients constantly until browned. Then remove from heat and set aside to cool.

Prepare Dressing

Put all dressing ingredients into a shaker bottle. Cover tightly with lid and shake ingredients together.

Combine Ingredients

Add cooled crunchies to the napa cabbage, drizzle with prepared dressing, toss and serve immediately.

TIP: Wanting to serve this salad all week? There is a trick to keeping this salad fresh and crisp for several days. Place the cabbage salad and onion mixture in a garden fresh container, put the nut and crispy noodle topping in a separate container and store the dressing in a container all by itself. This will keep your salad crisper longer and you will be able to eat it for several days without it going limp and getting soggy.