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Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.
In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).
Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.
Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mein noodles (if using). Toss gently one last time.
Serve immediately to keep it crunchy.