Asian Crunch Cole Slaw

• 1 head Cabbage, Chopped (medium Sized)
• 1 bunch Green Onions, Chopped
• 3 packages Beef Flavored Ramen Noodles, Crunched Up
• 1 cup Sliced Almonds
• 1/4 cups Butter, Melted
• 1/2 cups Sugar
• 1/2 cups Olive Oil
• 1 teaspoon Worcestershire Sauce
• 1/4 cups Red Wine Vinegar
• 3 envelopes Ramen Noodle Seasoning Packets, Divided

1. Chop cabbage into small confetti-sized pieces. A food processor may also be used. Chop the green onions and add to the cabbage.
2. Remove the packets of seasoning from the Ramen noodle packages. Reserve for use. Crush the Ramen noodles and place in mixing bowl. Toss in the almonds. Combine the melted butter and 2 packets of the Ramen noodle seasoning mix. Pour mixture over the noodles and almonds and mix to coat. Spread into a cookie sheet and bake at 350 until golden brown, about 10 minutes, stirring occasionally. Remove from oven and cool.
3. For the dressing, combine the sugar, oil, Worcestershire sauce, vinegar and the remaining Ramen noodle seasoning packet.
4. To serve, toss the cabbage and onions with the toasted noodles. Pour in the dressing and mix thoroughly.

cabbage, green onions, ramen noodles, almonds, ubc, sugar, olive oil, worcestershire sauce, ubc, ramen

Taken from tastykitchen.com/recipes/salads/asian-crunch-cole-slaw/ (may not work)