1Heat butter in a small skillet. Add almonds, noodles and seeds. Stir until lightly browned.
2Combine the oil, sugar, vinegar and soy sauce in a small pan. Bring to a boil, stir and remove from heat.
3Put the slaw mix and scallions in a large bowl. Add the noodle mixture and dressing. Toss to mix. Serve at room temperature. May be made ahead and refrigerated, bring back to room temperature to serve.