Cabbage Ramen Noodle Salad

1 package Oriental-flavor ramen noodles
1 head cabbage
4 green onions, chopped
2 Tablespoons sesame seeds
1/2 cup sliced almonds, browned in 1 tsp. butter

Chop cabbage into bite size pieces and place in large bowl.  Break apart ramen noodles into small pieces and add to cabbage.  Slice green onions and add to cabbage mixture. Sprinkle on sesame seeds, browned almonds, and pour dressing over all just before serving.  Toss and serve.

Dressing:
1 pkg. Oriental Ramen Noodle seasoning packet
1 Tablespoon sugar
1/8 cup oil
3 Tablespoons rice vinegar
1 tsp. salt
1/2 tsp. fresh ground pepper

In blender, blend seasoning packet, sugar, oil, rice vinegar, salt and pepper.  Set aside.
Sprinkle additional pepper over salad just before serving.

The number one problem I find with this salad is people use way too much oil.  Not only does it make the salad less flavorful, it makes it look shiny and wilted.  Cutting the oil in half gives it a flavor boost. 

Also, I've found the Oriental Ramen is a bit stronger and gives this salad more kick. 
This is a great summer salad.  You can add chicken, but I usually serve it at a b-b-q so I've quit adding it.

This is a family size salad for 6 people. If you are going to a big party, double it.

This is Judy B's recipe from the Sunset Cookbook, with a few changes.
It also helps with the look if you add some freshly ground pepper to the finished salad, just before serving. You can see I forgot it in my picture!