Boil water in a medium pot and cook the ramen noodles according to package instructions, usually about 3-4 minutes.

Once cooked, drain the noodles in a colander and rinse them under cold running water to stop the cooking process.

While the noodles are cooking, wash and chop all the vegetables as directed.

In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger.

In a large mixing bowl, combine the cooked ramen noodles, shredded cabbage, carrots, snap peas, red bell pepper, green onions, and cilantro. Toss everything together.

Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.

Sprinkle the slivered almonds on top of the salad.

Serve the salad chilled or at room temperature.