Begin by boiling water in a pot. Cook the ramen noodles for about 3 minutes until tender, then drain and rinse with cold water.

While the noodles cool, chop your vegetables into bite-sized pieces.

In a dry skillet, toast the slivered almonds over medium heat for 2-3 minutes.

In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, and sugar.

In a large mixing bowl, add the cooled noodles, shredded cabbage, carrots, bell peppers, green onions, and toasted almonds.

Drizzle the dressing over the salad mixture and toss gently until well-combined.

Let the salad sit for at least 15 minutes in the fridge.

Before serving, sprinkle sesame seeds on top if desired.