Wash and clean the nappa cabbage. Then quarter the head of the cabbage lengthwise and slice thinly.
Chop green onions and mix thoroughly with the cabbage in a large bowl.
Cover with plastic wrap and refrigerate for minimum of 4 hours but ideally overnight. Reason for this is that it will let the green onions flavor the cabbage with more aroma.
While waiting take open the ramen noodles and take the seasoning packet and throw out or save for another recipe.
Place the ramen noodles into a large ziplog bag and crush into small pieces.
Place a large fry pan on stove top over high heat and add stick of butter.
Once melted add the crush ramen, sesame seeds, and almonds.
Once golden brown, sprinkle the mixture over a sheet pan lined with a paper towel. This will allow excess butter to drain. Set aside because you want these to stay crisp!
Pour oil, sugar, apple cider vinegar, salt, ground pepper and soy sauce into a mason jar. Close with the lid and shake it; until well combined.
Set in the refrigerator until ready to serve.
Just before serving, add the crunchy mixture into the nappa cabbage bowl. The shake the dressing and pour into the bowl. Mix with two spoons until well combined.
*Do not mix all ingredients until serving. If salad is mixed together to0 early; salad will become soft and soggy. Best to mix everything just before placing it on the table to enjoy!
Sesame Seed is one of the oldest seasoning known to humankind!
Sesame was also one of the first crops cultivated for oil; around 3000 B.C.