Typically, this salad contains the seasoning package of Ramen Noodles, yes the noodles everyone bought in college! Each seasoning packet contains about 1,330mg of sodium. Yes! I didn’t type that incorrectly unfortunately. Being a low sodium diet 1,330mg of sodium might be your TOTAL DAILY sodium intake.
Finely shred the head of cabbage. Combine the scallions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350°F.
Make the crunchies: Melt the unsalted butter in a pot over the stove. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake, turning often to make sure they do not burn. When they are browned remove them from the oven.
In a small saucepan, heat vinegar, oil, sugar, Coconut Aminos, and DASH “Garlic and Herb” seasoning. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.