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.
3 tablespoons sesame seeds
Mix together the following to make the dressing: olive oil, vinegar, sugar, salt, pepper, green onions, chicken flavor packet from the ramen noodle package.
2 tablespoons olive oil, 3 tablespoons vinegar, 3 tablespoons sugar, ½ teaspoon salt, ½ teaspoon pepper, ½ cup chopped green onions, 3 ounces chicken flavor ramen noodle soup
Crush the ramen noodles until there are no large chunks (small chunks are OK).
Combine the shredded cabbage and the dressing in a large bowl.
16 ounces shredded cabbage/coleslaw mix
Add about ¾ of the toasted sesame seeds and the ramen noodles. Toss to mix.
Top with the remaining toasted sesame seeds and almonds. Serve immediately.
¼ cup sliced almonds
Notes
For extra crunch, toast the crushed ramen noodles in a dry skillet over medium heat until they turn golden brown and crispy.
Note that it is best to mix in the noodles 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 some left over and don't mind a little less crunch in your slaw, definitely save it!