This simple salad is great for a large group. Or make the elements, store them separately, and put together small portions as you want them.
Put rice vinegar and sugar in small pot under medium-low flame. Heat, stirring, just until the sugar has completely dissolved.
Add the oil and soy sauce to the vinegar and sugar. Stir or whisk until well combined and set aside.
Preheat the oven to 350 degrees F. Melt the butter on a foil-lined cookie sheet. (That takes about 4 minutes.) Break up the dried ramen noodles in a medium-sized bowl. They don't have to be crushed to a pulp - just made into bite-sized pieces. Mix in the almonds. Spread the mixture on the cookie sheet. Gently mix the butter and crunchies so that the latter are lightly covered with butter. Bake for 10-15 minutes until light golden brown, stirring once or twice while they bake.
Sprinkle the seasoning powder on the crunchies, mix it in, and set the crunchies aside to cool.
Mix the scallion slices and shredded cabbage.
Just before serving, whisk the dressing again, pour it over the cabbage and top with crunchies. To reserve part of the salad, keep the 3 elements: dressing; crunchies; and cabbage/scallion mixture in separate well-sealed containers. Only the cabbage/scallion mixture needs refrigeration.