Break the dried ramen noodles into bite-sized pieces. Toast them lightly in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Set aside to cool completely.

In a large bowl, combine the shredded cabbage mix, cooled toasted ramen pieces, shelled edamame, drained mandarin orange segments, sliced green onions, and toasted slivered almonds. Toss gently to distribute.

In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce (or tamari), honey (or maple syrup), grated ginger, minced garlic, and optional red pepper flakes until well combined.

Pour the dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated. For best results, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld, but serve within 4-6 hours to maintain optimal crunch.