In a large bowl, add the mayo, rice vinegar, sweet chili sauce, honey, soy sauce, garlic, ginger and sesame oil. Whisk to fully combine.

Toast the almonds by adding them to a skillet and heating them over medium while stirring often until golden brown. Remove to a plate to stop the cooking process and cool.

Add the coleslaw, onions and almonds to the bowl of dressing a third at a time stirring to fully coat in between.

Cover and chill for an hour before serving.

To serve, sprinkle on chow mein noodles, sesame seeds and additional toasted almonds.