Step 1

Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes.

Step 2

In a large bowl add the cabbage, carrots, green onions, and ramen and almonds.

Step 3

To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.

Step 4

Pour over the salad and toss until it is combined.