In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, shredded carrots, and raw ramen noodles broken into pieces. Toss in sliced green onions and toasted slivered almonds.

In a small bowl, whisk together vegetable oil, rice vinegar, and sugar until well combined. Add the seasoning packets from the ramen noodles and whisk until emulsified.

Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.

Serve immediately for maximum crunch or chill in the refrigerator for up to 8 hours before serving.