1/3 cup olive oil
1/3 cup sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
1/4 cup slivered almonds
1 (3-ounce) package ramen noodles, broken into pieces
1 (16-ounce) package (7 1/2 cups) coleslaw mix
1/2 cup sliced green onions
Combine all salad dressing ingredients in small bowl; mix well. Set aside.
Melt butter in 10-inch skillet until sizzling; add broken ramen noodles and almonds. Cook over medium heat, stirring occasionally, 2-3 minutes or until almonds and noodles are lightly toasted. Drain on paper towels.
Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated.
Seasoning packet from ramen noodles is not used in this recipe.