Ramen Noodle Salad

Preheat oven to 400º with a rack set in the middle. Break up ramen noodles into 1" pieces and mix on a rimmed baking sheet with almonds. Toast until golden, 6 to 8 minutes, stirring once. Let cool completely. Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl and season with salt and pepper.  Add red and green cabbages, green onions, carrot, and sesame seeds. Let sit at least 20 minutes and up to 4 hours in the refrigerator, tossing occasionally.  Just before serving, fold in Mandarin oranges, avocado, cooled noodles and almonds and toss to combine.  Garnish with sesame seeds before serving.