Toast sesame seeds and slivered almonds over stove top or in the oven until golden brown. Check periodically as they can easily burn.
While they are toasting, chop cabbage into thin, inch-long strips - think coleslaw, and thinly slice green onion. Set both aside in your salad bowl.
Combine vinegar, seasoning package and sugar in a jar. Stir until sugar is dissolved.
Add oils slowly, stirring constantly. Add salt and pepper to taste.
Add toasted sesame seeds, almonds and dressing to cabbage mix. Toss to combine.
Refrigerate for 2-3 hours.
When ready to serve, break up the noodles and toss in the salad. Serve soon after adding the noodles so they stay crunchy.
In place of the Pinot Grigio wine vinegar, try using the Apple Cider Vinegar for an equally tart, acidic kick!