Bring a large pot of water to a rolling boil over high heat.

Add ramen noodles and cook for exactly 3 minutes until just tender.

Drain noodles in a colander and rinse under cold running water until completely cooled, then shake to remove excess water.

While noodles cool, shred 2 cups of cabbage, julienne the carrot, slice green onions, and dice the red bell pepper and place all vegetables in a large mixing bowl.

Place sesame seeds in a dry skillet over medium heat and toast for 2 to 3 minutes, stirring constantly, until golden and fragrant. Transfer to a small plate.

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, minced ginger, and minced garlic until well combined.

Add cooled noodles to the bowl with vegetables, pour the dressing over the top, and toss gently but thoroughly to coat all ingredients.

Sprinkle most of the toasted sesame seeds over the salad, reserving a handful for garnish.

Season the salad with salt and pepper to taste and transfer to a serving bowl, topping with the reserved sesame seeds. Serve immediately.