Crunchy Asian Salad

CRUNCHY ASIAN SALAD

2 packages Ramen chicken noodles, crushed

1 flavor packet from noodles

1/2 cup slivered almonds

4 1/2 tablespoons sesame seeds

1 small head cabbage, shredded or 1 (16 0z.) package coleslaw

6 green onions, chopped

2/3 to 3/4 cup salad oil

1 tablespoon rice vinegar

4 tablespoons sugar

1 teaspoon pepper

2 tablespoons butter

Brown almonds and sesame seeds in butter.  Combine with crushed noodles and set aside.  Mix oil, vinegar, flavor packet, sugar and pepper.  Add green onions and cabbage and toss.  Refrigerate at least 2 hours.  Right before serving, mix the noodles, sesame seed and almonds with cabbage mixture.  Serve immediately.