Chinese Peanut Slaw

1 three ounce pkg chicken ramen noodle soup mix
1/3 c. peanut oil
3 tbs rice wine vinegar
2 tbs sugar
1 small cabbage, shredded (about 1 - 1 1/2 cups)
1/2 c. sliced green onions
1/4 c. sesame seeds

Remove seasoning packet from noodles and set aside.  Break noodles into pieces; place in shallow baking pan with sesame seeds and toast until golden.  (400 appx. 5 minutes)
Combine seasoning packet, peanut oil, vinegar, and sugar in a small bowl.  Beat with a wire whisk until well blended.  Cover and chill.
Just before serving, combine dressing, cabbage, and remaining 3 ingredients, tossing well.  Sprinkle with toasted noodles.
Yield: 8-10 servings.