Preheat your oven to 425°F (220°C). Crumble uncooked ramen noodles and spread evenly with sliced almonds on a baking sheet. Bake for 5 minutes, then add sesame seeds and bake for an additional 1-3 minutes until golden brown.

In a small bowl, whisk together rice vinegar, extra-virgin olive oil, honey, low-sodium soy sauce, kosher salt, and ground black pepper. Alternatively, combine in a mason jar and shake until emulsified.

In a large mixing bowl, toss together coleslaw mix, shelled edamame, shredded carrots, and sliced scallions.

Mix the baked topping into the salad base, tossing together to combine.

Drizzle the dressing over the salad and gently toss to coat. Fold in canned mandarin orange segments.

Refrigerate until ready to serve, ideally 30 minutes to meld flavors.