Mix 2 tablespoons granulated sugar, ½ cup vegetable oil, 3 tablespoons white vinegar, 1 packet seasoning from the noodle package, and ½ teaspoon black pepper together to make the dressing. Use a small container you can shake to mix to make it easier to transport later.
Toast 2 tablespoons sesame seeds and ½ cup almonds, sliced or slivered. (I do this in my microwave for 1-1/2 minutes on a paper plate. Stir once.) When cooled, put into a zippered plastic bag if not eating immediately.
Put 1 3-ounce package chicken-flavored Ramen noodles into a quart-size zippered plastic bag. Use a rolling pin to crush. Store in a bag until ready to assemble the salad.
Place 1 14 to 16-ounce bag of coleslaw mix into a salad bowl. Cover with plastic wrap. Bring salad dressing container, nuts, and crushed Ramen noodles with you to wherever salad will be eaten.
Immediately before it's time to eat, add nuts, Ramen noodles, and dressing to the bowl of coleslaw. This recipe is best fresh and crunchy.