2 tbsp. light vegetable oil
3/4 c. almonds
1/4 c. sesame seeds
8 green onion, chopped
2 pkgs. ramen noodles, uncooked & broken small
1 med. cabbage, chopped

DRESSING:

1/2 c. light vegetable oil
1/4 c. sugar
1/4 c. rice vinegar
1/8 tsp. red cayenne pepper
Season packets from ramen (OR 1 tsp. salt)
2 tsp. sesame oil (optional)
1/8 c. soy sauce (optional)
2 tbsp. dry cilantro (OR 3 tbsp. fresh cilantro, chopped)
1/2 tsp. ground ginger

Saute almonds and sesame seed in 2 tablespoons of vegetable oil. Set aside. Mix together all the dressing ingredients and set aside. Put the crushed ramen into a large mixing bowl. Add the sauteed almonds and sesame seeds. Add the chopped green onions. Add the dressing and stir well. If you prefer a soft cabbage, it may be added now. However, if you like a firmer cabbage, refrigerate the rest of the mixture overnight and add the cabbage about 3 to 4 hours before serving. The ramen mixture MUST be refrigerated overnight to soften.