To make the dressing: Combine the olive oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar dissolves.

Melt the butter in a large skillet over medium heat. Crush the ramen noodles while still in the package and remove the seasoning packet. Add the noodles, slivered almonds, and sesame seeds to the melted butter in the skillet.

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

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