In a large pot, bring water to a boil. Add ramen noodles and cook according to package instructions, usually about 3 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, combine shredded carrots, chopped red cabbage, snap peas, green onions, sliced almonds, and sesame seeds.

In a separate bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, garlic powder, ground ginger, salt, and pepper until well combined.

Add the cooled ramen noodles to the vegetable mixture. Pour the dressing over the salad and toss gently until everything is evenly coated.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.