Crunchy Coleslaw

2 (16 oz.) packages shredded red and green cabbage with carrots
1 bunch green onions (chopped) about 8
2 packages Ramen noodles, crumbled (do not use seasoning)
2 packages slivered almonds (1 cup total)
½ jar sesame seeds (small spice jar)
1 stick butter, melted

In a large non-stick skillet, brown almonds, sesame seeds and crumbled Ramen noodles in melted butter, stirring frequently; drain on a paper towel. After they cool, place into a Ziploc bag or fruit jar until ready to mix with salad

Meanwhile, in a large bowl, combine the coleslaw mix with the green onions.
DRESSING

1 cup Canola oil
1-cup sugar
1-tablespoon soy sauce (or to taste)
½ cup plain white vinegar

Beat or pour into jar and shake until sugar is dissolved. Best if dressing is prepared the night before and refrigerated. Let stand at room temperature before mixing.

Mix cabbage mixture, almond mixture and dressing together right before serving.