Shred both heads of cabbage, shell edamame, dice avocado, thaw and dice mango, and thinly slice the green onion. Crumble the noodles before removing from the package; discard the seasoning. Add all to a large mixing bowl along with the almonds.
In a small bowl, whisk together the olive oil (2/3 cup), honey, vinegar, soy sauce, sesame oil, salt, and pepper. Pour over salad and toss to coat evenly.
Serve immediately or cover and refrigerate until ready to eat.