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Break the ramen noodles into bite-size pieces by crunching them with your fingers in the packet. Heat the sesame oil in a large skillet over medium heat. Add the noodles and sliced almonds and toast, tossing and stirring frequently, until golden, 3 to 5 mins. Transfer to a plate and let cool.
In a large bowl, combine the napa cabbage, red cabbage, carrot, scallions, cilantro, and sesame seeds.
In a small bowl, whisk together the sesame oil, white vinegar, soy sauce, sugar, garlic powder, and black pepper until the sugar dissolves.
Pour the dressing over the salad and toss to coat. Add the ramen-almond crunch just before serving and toss again so it stays crisp. Enjoy!