Crunchy Ramen Slaw Bites

Break the dry ramen noodles into small pieces.
Heat a dry skillet over medium heat and toast the noodles for 3–5 minutes, stirring constantly until lightly golden and fragrant.
Remove from heat and let them cool completely so they stay crunchy in the slaw.

In a large mixing bowl, combine green cabbage, purple cabbage, grated carrot, green onions, sliced almonds, toasted sesame seeds, and cooled ramen pieces.
Mix gently so all ingredients are evenly distributed while keeping the texture crisp.

In a small bowl or jar, whisk together rice vinegar, honey, soy sauce, sesame oil, vegetable oil, Dijon mustard, garlic powder, and black pepper.
Mix until the dressing becomes smooth, glossy, and well combined.

Pour the dressing over the slaw and toss thoroughly so every ingredient is coated evenly.
Let it sit for about 5 minutes to allow flavors to blend while maintaining crunch.

Arrange scoop-style tortilla chips or mini wonton cups on a serving platter.
Just before serving, spoon the crunchy ramen slaw into each cup generously.

Sprinkle with extra sesame seeds for garnish and serve immediately while the cups are crisp and the slaw is fresh and crunchy.