Toast the sesame seeds, about 350 degrees in the oven for about 10-15 minutes. Keep an eye on them to make sure they don't burn.
Mix together the following to make the dressing: olive oil, vinegar, sugar, salt, pepper, green onions, chicken flavor packet from the ramen noodle package.
Crush the ramen noodles until there are no large chunks (small chunks are OK).
Combine the shredded cabbage and ramen noodles in a large bowl.
Pour the dressing on the cabbage/noodle mixture and toss to coat.
Top with the toasted sesame seeds and almonds.
Note that it is best to mix in the dressing just prior to serving. If you do in several hours before serving, the slaw gets a little soggy. But, it is still delicious, so if you have leftovers and don't mind a little less crunch in your slaw, definitely save them!