For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by 13-inch baking sheet.
Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
Stir dressing then pour over salad. Toss well and serve.
*The fastest way to break the ramen is to leave in the package (unopened) and crush with a rolling pin, just be careful not to crush into tiny little bits. For more uniform size you can break it up by hand.
**8 cups (1 lb) napa cabbage works great too. If you want a less crunchy salad it's a great option.
***I use 3/4 tsp salt and 1/2 tsp pepper (not included in nutrition estimate).