To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.

Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and discard. Add the crushed noodles, slivered almonds, and sesame seeds to the melted butter in the skillet.

Sauté, stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.

Shred the cabbage and combine it with the sliced green onions in a large mixing bowl. Add the cooled noodle mixture. Pour the dressing over the salad and toss well to combine. Garnish with additional green onions if desired and serve immediately.