Finely shred the cabbage and combine it with minced green onions in a large bowl. Cover and refrigerate until ready to serve.

Preheat the oven to 350°F (175°C). Melt butter in a pot, and stir in ramen noodles, almonds, and sesame seeds.

Spread the mixture onto a baking sheet. Bake for 5-7 minutes, stirring often to prevent burning, until browned. Remove from the oven.

Heat oil, sugar, vinegar, and soy sauce in a small pan. Bring it to a boil, let it cook for 1 minute, then remove from heat and allow to cool.

Toss the cabbage mixture with the crunchy topping and dressing just before serving to keep the toppings crisp.