1-Getting started: with this Asian ramen salad is straightforward and fun, with a total preparation time of just 15 minutes. Begin by melting butter in a pan and sautéing the crushed ramen noodles from a 3-ounce package (with seasoning removed), 1/2 cup slivered almonds, and 3 tablespoons sesame seeds until they turn golden brown. Once cooled, this crunchy mix is ready to elevate your salad.

2-Next, combine 1 1/2 pounds of shredded Napa cabbage and 1/2 cup thinly sliced green onions in a large bowl. Add the toasted noodle mixture to the vegetables for that signature crunch. For the dressing, shake together 1/2 cup light-flavored olive oil, 1/4 cup plain white vinegar, 1/2 cup white sugar, and 2 tablespoons low-sodium soy sauce until the sugar dissolves fully.

3-Pour the dressing over the salad and toss everything well to coat evenly. Finish with additional green onions as a garnish if you like. This recipe makes about 8 servings, and for the best texture, serve it right away.