1-Lightly toast the slivered almonds in a dry skillet over medium heat until just browned, then let them cool. This step adds a nice crunch and flavor without any fuss.

2-Combine the dressing ingredients in a jar and shake until the sugar dissolves; the dressing can be stored in the refrigerator for up to three weeks. Give it a good shake to make sure it’s mixed well for that perfect tang.

3-Cut the cabbage lengthwise once or twice and finely shred the leafy top two-thirds, reserving the thicker white parts for other uses such as stir-fries. This technique keeps the salad light and easy to eat.

4-In a large bowl, mix the shredded cabbage, toasted almonds, and sliced green onions. Toss them together gently to distribute the flavors evenly.

5-Pour the dressing over the salad and toss well to combine. Make sure every piece gets coated for the best taste.

6-Add the crispy noodles and gently toss through just before serving to keep them crunchy. This final touch maintains that signature crispiness.