In a saucepan over medium-high heat, combine the vinegar, honey, cornstarch, salt and hot pepper flakes. Bring to a boil while stirring with a whisk, reduce the heat and simmer 15 seconds . Pour into a bowl. Add the oil in a thin stream, whisking constantly.
Season with pepper. Cover and refrigerate until chilled.
In a salad bowl, combine the cabbage and carrots. Add dressing to taste. Adjust the seasoning.
Add the noodles and almonds and toss to combine.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.