Napa Cabbage Salad

Dressing:

3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup sugar (or less)
2 tablespoon soy sauce

Greens:

1 large head of Napa Cabbage (2 pounds) chopped coarsely (stalks and greens)
4 green onions

Crunch:

1/2 cup butter
2 tablespoons sugar
1/3 cup sesame seed
1 cup sliced almonds
2 (3 ounce) packages Ramen noodles, broken into pieces  (discard seasoning package)

Directions

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
   
   
2. Preheat oven to 350°F.
   
   
3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350°F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
   
   
4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
   
   
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.