I highly recommend using a food processor to shred the cabbage and slice the onions.
In a skillet over medium-high heat, heat the olive oil.
Add the ramen and toast the uncooked noodles until slightly brown.
Add the almonds and toast until the ramen noodles and almonds are golden brown. Set aside to cool.
In a large bowl, add the shredded cabbage, green onions and sesame seeds.
Whisk together the rice wine vinegar, toasted sesame oil, liquid aminos and honey.
Pour over the cabbage mixture. Add the toasted ramen noodles and almonds. Toss to combine.
Serve immediately, garnished with fresh cilantro.