In a medium jar, combine light flavored olive oil, plain white vinegar, white sugar, and low-sodium soy sauce. Seal the jar and shake for about 30 seconds until sugar dissolves.

Melt butter in a large skillet over medium heat. Crush the ramen noodles in their package and add them to the skillet along with slivered almonds and sesame seeds. Sauté for 5 to 7 minutes until golden brown and fragrant.

Shred napa cabbage and slice green onions. In a large bowl, combine cabbage, green onions, and cooled toasted noodle mixture, breaking apart clumps as necessary.

Pour the prepared dressing over the salad mixture and toss thoroughly to coat the noodles and vegetables evenly.

Serve the salad immediately, garnishing with additional sliced green onions if desired.