Step 1

Cook the ramen noodles according to package instructions, but do not add the seasoning packets! Drain and rinse under cool running water to quickly chill the noodles. Toss with a drizzle of toasted sesame oil and set aside.

Step 2

To make the sesame-cashew crunch, heat a small skillet over medium heat. Add the toasted sesame oil, cashews, and sesame seeds. Toast for 4 to 5 minutes, stirring occasionally, until golden.

Step 3

Stir in the honey. Reduce heat to medium-low so that it is only gently bubbling. Simmer for just another minute. Use a spatula to spread the cashews and sesame seeds onto a plate in a thin layer. Refrigerate for at least 10 minutes. This makes it easier to crumble. *See note #4*

Step 4

Whisk together the sesame soy dressing ingredients in a small jar or bowl. Taste the dressing and adjust the ingredients to taste.

Step 5

To make one large salad: Assemble the salad in a large bowl. Toss the ramen noodles with the dressing, then stir in the shredded cabbage, carrots, edamame, green onions, crumbled sesame-cashew crunch, and optional sriracha Cover and chill for an hour before serving. (When I make this recipe for myself I just eat it immediately without chilling)

Step 6

To make mason jar salads: Divide the ingredients between 4 quart-sized mason jars and layer bottom to top: dressing, cabbage, carrots, edamame, noodles, green onions, and sesame crunch topping. Shake the jars to toss the salad before eating.