STEP 1:

Chop 1 head Napa Chinese cabbage and 1 or 2 bunches green onions.

STEP 2:

Brown in a skillet with 3 tablespoons butter: 1 pkg. sliced almonds 2-4 tbsp. sesame seed (optional)

Cool crunchy stuff in an open container so it doesn't become soggy.

STEP 3:

Boil 1 minute, then cool and refrigerate: 1/2 c. sugar 3/4 c. oil 2 tbsp. soy sauce

Toss everything together up to 1/2 hour before serving. This makes a huge salad. Can cut everything in half.