To make the dressing, add to a large lidded jar the low sodium soy sauce, seasoned rice vinegar, mild olive oil, honey, grated ginger, grated garlic, and sesame oil. Attach the lid and shake vigorously for 30-45 seconds or until all the ingredients are fully combined. Alternatively, whisk the ingredients in a medium bowl until emulsified then set aside.

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Spread the crushed ramen noodles on half the prepared baking sheet and the sliced almonds to the other half being sure that the ramen noodles and sliced almonds are in an even layer.

Place the baking sheet in the oven to toast the ramen noodles and sliced almonds. This should take 5-7 minutes or just until the almonds are lightly golden and fragrant. Check the almonds at the 5-minute mark to ensure they are not burning. Remove the baking sheet from the oven and set aside to cool completely while preparing the remaining salad ingredients. Reserve 1-2 tablespoons of the toasted sliced almonds to use as a garnish if desired.

To a large bowl add the green cabbage, red cabbage, matchstick carrots and green onions, cooled ramen noodles and sliced almonds.

Pour the prepared dressing over all the salad ingredients then toss to evenly combine all the salad ingredients and evenly coat the vegetables with the dressing.

Transfer the ramen noodle salad to a serving bowl and garnish with the reserved toasted sliced almonds and additional sliced green onions if desired before serving.