Whisk together all salad dressing ingredients. Set aside.
Combine green cabbage, purple cabbage, and shredded carrots in large serving bowl. Set aside.
Break ramen noodles into small pieces with hands.
Heat avocado (or vegetable oil) oil in frying pan over medium heat. Add broken ramen noodles, sesame seeds, and slivered almond (if desired). Stir constantly until browned and lightly tanned. Cool.
When cooled add to the salad mixture. Mix well.
Pour dressing over salad mixture. Cover and shake vigorously to coat the salad completely. If you don't have a covered lid, just make sure the dressing is well incorporated.
Serve as a side or you can add chicken breast to make a full meal.