1-First Step: Prepare the dressing. Grab a jar with a tight lid. Pour in 1/2 cup light-flavored olive oil, 1/4 cup plain white vinegar, 1/2 cup white sugar, and 2 tablespoons low-sodium soy sauce. Shake it hard until the sugar fully dissolves. Taste and tweak if needed, maybe a splash more vinegar for zing. This sweet-tangy mix is the heart of your Asian noodle salad. Make it up to a day ahead and keep in the fridge. Shake again before using. For vegan friends, it’s already good to go.

2-Second Step: Toast the crunchy bits. Heat 2 tablespoons butter in a large skillet over medium heat until melted and bubbly. Crush the 3-ounce package of ramen noodles right in the bag, toss out that seasoning packet. Add the crushed noodles, 1/2 cup slivered almonds, and 3 tablespoons sesame seeds to the skillet. Stir often for 3-5 minutes until everything turns golden brown. Watch close, it goes fast! Dump onto a plate to cool. This step makes your easy ramen noodle side dish irresistible. Gluten-free? Use GF noodles here.

3-Third Step: Prep the veggies. Shred 1 1/2 lbs Napa cabbage, about 8-10 cups. Slice lengthwise twice for faster shredding, as I do. Chop 1 bunch green onions thin, about 1/2 cup. Toss them in a big bowl. The cabbage’s crispness pairs great with the toasted mix. For low-cal, add extra cabbage and less dressing.

4-Fourth Step: Assemble and toss. Add the cooled noodle-almond-sesame mix to the cabbage and onions. Pour the dressing over everything. Toss gently to coat evenly. Sprinkle extra sliced green onions on top for color. Serve right away to keep it crunchy! Serves 8 as a side.