Remove flavor packet from soup mix, and reserve. Break ramen noodles into pieces, and place on a lightly greased baking sheet. Add sliced almonds.
Bake at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Set aside.
Whisk together reserved flavor packet, oil, vinegar, and sugar in a bowl until blended. Chill 1 hour.
Toss together cabbage, carrot, onions, and dressing in a large bowl. Place noodles around outside edge of cabbage mixture, and top with almonds.
* 1/3 cup vegetable oil may be substituted for canola oil.
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