Cabbage Crunch Salad

I love making this salad any season of the year, it's just so good.

Cabbage Crunch Salad

scant 1/4 cup vinegar

scant 1/4 cup sugar

1-2 TBSP. olive oil

2 pkgs. oriental flavor ramen

3 TBSP. butter or margarine

3/4 cup sliced almonds (more or less)

1 (14 oz.) bag shredded cabbage and carrot coleslaw mix

Mix together the vinegar, sugar and olive oil. Set aside. In a skillet, melt the butter over ‘medium-low’ heat. Meanwhile, remove the uncooked ramen noodles from their packages, set the seasoning packets aside and break the uncooked ramen into small bite sized pieces. Add the broken ramen noodles to the melted butter in the skillet and the almonds. Cook over ‘medium-low’ heat, stirring until the noodles and almonds are evenly coated in butter, but make sure not to let it scorch. Sprinkle the two seasoning packets from the ramen over top of the noodles and almonds in the skillet, and stir to mix, making sure to coat them evenly, and all is heated through and the almonds are lightly toasted. Be careful not to let it burn. Remove from heat. Place the entire bag of coleslaw mix into a large bowl. Pour the noodle and almond mixture on top of the coleslaw, and toss to mix. Pour the vinegar dressing over top of the coleslaw mixture and toss again to evenly coat. Chill until ready to serve.