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Preheat your oven to 400°F (200°C). Spread the broken ramen noodles on a baking sheet and toast in the oven for 5-10 minutes, or until golden brown, stirring occasionally.
In a large mixing bowl, combine the shredded cabbage, carrots, and green onions.
In a small mixing bowl, whisk together the soy sauce, vinegar, sugar, vegetable oil, and sesame oil (if using) until well combined. Season with salt and pepper to taste.
Add the toasted ramen noodles and almonds or sesame seeds to the bowl with the vegetables.
Pour the dressing over the salad and toss well to combine. Let the salad sit for about 10 minutes to allow the flavors to meld and the noodles to soften slightly.
Serve the salad chilled or at room temperature.