Step 1

For the salad: Preheat the oven to 350°F.

Step 2

While still in the packages, smack the ramen noodle packages on the counter or use your hands to crush the ramen noodles into pieces and place them on a rimmed baking sheet. Make sure the noodle pieces are no larger than 1 inch. Sprinkle the noodles with the cashews, sesame seeds, and salt. Save the seasoning packets for another use.

Step 3

Bake until the noodle mixture is golden and fragrant, 10 to 13 minutes. Allow to cool completely.

Step 4

For the dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, lime juice, sugar, garlic, ginger, and pepper. Whisking constantly, stream in the vegetable oil and toasted sesame oil until well combined.

Step 5

In a large bowl, toss together the coleslaw mix, orange slices, and green onion. Add the toasted ramen noodles, cashews, and sesame seeds. Drizzle in the dressing, tossing to combine. Add more salt to taste.

Step 6

Serve immediately or cover and refrigerate for up to 2 days.