Preheat oven to 400°F. Break up ramen noodles into 1″ pieces and mix with almonds on a baking sheet. Toast until golden, about 6 to 8 minutes, stirring once. Let cool.
Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl. Season with salt and pepper.
Add red and green cabbage, green onions, carrot, and sesame seeds. Let sit in the refrigerator for at least 20 minutes, tossing occasionally.
Just before serving, fold in mandarin oranges, avocado, cooled noodles, and almonds. Toss to combine.
Garnish with sesame seeds before serving. Enjoy your crunchy, flavorful salad!