1-First, gently toast the slivered almonds without oil in a skillet over medium heat until lightly browned, then let them cool to enhance their nutty flavor.

2-Next, shred the leafy top half of the cabbage finely to make about 8 heaped cups, setting aside the crunchy white part for other dishes like stir-fries.

3-In a jar, combine all dressing ingredients 4 tablespoons white vinegar, 2 tablespoons sugar, 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, and 5 tablespoons olive oil and shake until the sugar dissolves completely.

4-Toss the shredded cabbage with the toasted almonds and 5 green onions, finely sliced on the diagonal, in a large bowl, then pour the dressing over and mix well for even coating.

5-Finally, add the 100g of crispy noodles just before serving to keep their crunch intact, making the salad perfect for any occasion.