In a large mixing bowl, mix 1/4 cup of oil, 2 tablespoons rice vinegar, 2 tablespoons agave (or sweetener of choice), 1 tablespoon sesame oil, 2 teaspoons soy sauce, and 1 teaspoon fresh ground ginger. Stir with a whisk until combined.
Pour in a bag of shredded cabbage mix and toss well until the cabbage is coated in the dressing.
Take the seasoning packet out of the bag of ramen and crush up the noodles until they are in bite-sized pieces. Add the crushed noodles to the salad and toss well again.
Garnish with sesame seeds and sliced green onions. (You may also add some sliced almonds or sunflower seeds if desired.)
Notes
This salad tastes best within a few hours of making. After about 3-4 hours, the ramen noodles start to get soft.
When using fresh ginger, use a knife or a peeler to get the brown skin off of the ginger root. Then use a microplane or zester to mince the ginger into tiny pieces.