Crunchy Asian Salad

Received this recipe from Debbie Scott.

INGREDIENTS

Salad
1	large head Napa or red cabbage, sliced thin
1	small head Romaine lettuce, sliced thin
2 to 3	large red peppers, diced
4	green onions, diced (use entire onion)
Crunchies
2	packages chicken flavored Ramen noodles, crumbled
1	chicken flavored seasoning packet from the Ramen noodles
1/2	cup slivered almonds
1/3	cup sesame seeds
3	tablespoons butter
Dressing
1	cup vegetable oil
1/3	cup rice wine vinegar
2/3	cup sugar
1	tsp salt
1	tsp pepper
1	clove minced garlic

INSTRUCTIONS

1.	Place all prepared vegetables in large serving bowl.
Crunchies
1.	Melt butter in large skillet over medium heat. Add crumbled Ramen noodles and stir. In two minutes, add almonds. Watch almonds closely as they burn easily. Sauté until golden brown. Add 1 packet chicken seasoning from Ramen noodles. Mix well. Add sesame seeds at the very end and stir until just golden. Quickly remove from heat and cool mixture.
Dressing
1.	Separately, whisk together all dressing ingredients.
2.	Just before serving, toss Salad, Crunchies, and dressing. Serve immediately.