Crunchy Asian Ramen Cole Slaw

• 1/2 head cabbage
• 1/2 cup butter
• 1/2 cup slivered almonds
• 1/4 cup white sesame seeds
• 6 ounces ramen noodles
• 1 cup canola oil
• 1/2 cup vinegar
• 3 tablespoons soy sauce
• 1/2 cup Splenda sugar substitute or 1/2 cup sugar

1. Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
2. Melt 1 stick of butter.
3. While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
4. Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
5. Shred 1/2 of the head of cabbage and set aside.
6. When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.

cabbage, butter, almonds, white sesame seeds, ramen noodles, canola oil, vinegar, soy sauce, splenda sugar substitute

Taken from www.food.com/recipe/crunchy-asian-ramen-cole-slaw-208476 (may not work)