I have tweaked this over the last couple of years and I am happy with this version. It is always requested at family functions.

Napa Coleslaw

NOODLE MIX
3 packages original flavor Ramen noodles -- crushed
4 tbls black sesame seeds
8 oz sliced almonds
½ stick melted butter

THE DRESSING
1 c. peanut oil
2 tsp. soy sauce
1 c. caster sugar
1/2 c. rice vinegar
1/2 tsp. salt
2 flavor packets from the noodles

THE ASSEMBLY
1 large head of napa cabbage  shredded entire head for a party
1 bunch green onions  thinly sliced
The Noodle Mix
The Dressing

FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock.

FOR THE DRESSING: Combine and blend well. I use the stick blender.

FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage, dressing, and noodle mix and toss.

Thanks...but I found it it was frtom Nancy....

Thanks, Mustangs! I just cut and pasted that one.

Linda, I'm sure Nancy's is better than mine anyway.

The recipe I always make uses the cabbage, green onion, almonds and the dressing is 1/2 cup oil, 1/4 tsp pepper, 1/2 tsp Accent, 3 tsp vinegar, 2 tsp sugar. I add the dry, crumbled ramen noodles right at the end.

Cathy....not sure if it's better...but it is already figured for a bunch of people....and it doesn't contain any "tree nuts" nor tree nut oil....and uses plain old packaged slaw mix, not napa cabbage so is cheaper and easier...
I am sure yours is wonderful for "just plain folks" but for the large lunch crowd...I'll go with cheap and easy!
I copied yours for another use...
Tired?? Me??? naw!!
Linda C

Cathy, thanks for the recipe, that sounds so much better than the one I have made and I can't wait to try it!

I'm so impressed that you can tweak a recipe and know what you did. I just add a shake of this or that and good or bad I can't duplicate it because I don't measure what I added and sure don't remember.

I've copied and pasted your recipe to replace of my old one!

I made this following a recipe similarto what has been mentioned here. I loved the flavor of the dressing but didn't like the noodles. Next time I am tossing them.

Linda, I know what you mean, it is a pain to shred the napa, but the raves make it worth it.

Trixie, Like others, tweaking comes from using what you have on hand! Why did I have three (one large one) jars of black sesame seeds so I had to use them up--plus it adds another color to the slaw.

Gabriell, Did you toss the noodles in butter then toast them?

Well...I am doing bagged slaw mix, and no toasted almonds but using sesame oil.
But I will be browning the noodles in butter with some of the sugar before I mix them in.
Hre's Nancy's recipe...I will be making the 5 pound version!
ORIENTAL NOODLE SALAD
1 Lg (2lb) pkg cole slaw mix
1 bunch green onions (5-6), chopped, include some greentops)
½ C sunflower seed
½ C slivered almonds
1 pkg Beef Raman Noodles, crushed
1 pkg Chicken Ramen Noodles, crushed
Dressing
seasoning mix from Ramen Noodles (optional,but it does add flavor)
1 C canola oil
½ to ¾ C sugar (to taste)
½ C vinegar
¼ C soy sauce
1 Tbsp sesame oil
Blend the dressing ingredients together well, to disolve sugar.
In a large bowl combine slaw mix, green onions, sunflower seeds and almonds.
Pour dressing over the slaw and refrigerate until serving, add crushed noodles and toss just before serving. The noodles will soften and soak up the dressing once they are added. While many like the crunch of the noodles, I like it just as well after it has set, even the next day. Will keep 5 days at 40°.
6-8 servings (very generous)
For about 15 lbs. of finished salad...
1 5 lb bag of slaw mix
5 beef ramen noodles
5 chicken ramen noodles
2 1/2 C sunflower kernals
5 bunches of green onions
1 C slivered almonds
Dressing
10 pkts of seasoning from the Ramen noodles (if using)
5 C oil
3 1/2 C sugar
2 1/2 C vinegar
1 1/4 C Kikkomen's soy sauce ( other's kinds really don't taste right)
1/3 C sesame oil
Nancy
via Linda c

one of the restaurants I worked at used to make something very similar which they called Fumi Salad. We didn't cook the noodles in butter, but toasted them with the almoonds and sesame seeds (black and white) in the oven. Since you're making a large batch, that might go faster for you.

Instead of the seasoning packs from the Ramen noodles, we used hoison sauce in the dressing. I loved that stuff. The dressing tasted a LOT like the Soy Vay Chinese Chicken Salad dressing.