First make the dressing: In a small saucepan, add soy sauce, cider vinegar, sugar and canola oil.
Simmer on med-low heat until sugar has melted and you get a slight boil. Remove from heat, pour into a small bowl and refrigerate.
Heat 2 tbsp. of oil over low heat in a frying pan.
Add crushed dry Ramen noodles and garlic.
Sauté until golden brown.
In a large bowl, toss cabbage & noodles.
Whisk together the dressing to combine soy sauce and oil.
Pour over cabbage and noodles.
For more crunch add optional slivered almonds.
Toss and refrigerate for at least 30 minutes and serve.
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