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 throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.

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

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