Combine the olive oil, white vinegar, sugar, and low-sodium soy sauce in a jar. Shake it well until the sugar dissolves completely.

Melt the butter in a large skillet over medium heat. Crush the ramen noodles while they're still in their package. Add the crushed noodles, slivered almonds, and sesame seeds to the skillet. Sauté until golden brown.

Shred the Napa cabbage and combine it with sliced green onions in a large mixing bowl.

Add the toasted noodle mixture into the bowl with cabbage and onions. Pour the dressing over everything and toss well to combine. Garnish with extra green onions before serving.