Prep the veg: Thinly slice the cabbage and bell pepper. Shred the carrots if not using a mix. Add to a large mixing bowl with edamame and green onions.

Crumble the ramen: Open the ramen packages and discard the seasoning packets. Using your hands, gently crush the noodles into bite-size pieces.

Toast the crunch: In a large dry skillet over medium heat, add the crushed ramen, almonds, and sunflower seeds. Stir frequently for 4–6 minutes until lightly golden and fragrant. Transfer to a plate to cool so they stay crisp.

Whisk the dressing: In a jar or bowl, combine oil, rice vinegar, soy sauce, sesame oil, honey, Dijon, garlic, and ginger if using. Add red pepper flakes for a little heat. Whisk or shake until emulsified. Taste and adjust sweetness, salt, or acidity.

Toss just before serving: Add the cooled ramen mixture to the vegetables. Pour in about two-thirds of the dressing and toss well. Add more dressing as needed to lightly coat. You want a glossy salad, not a soggy one.

Finish and serve: Sprinkle with sesame seeds and cilantro. Squeeze over a little lime if you like. Taste and add a pinch of salt and pepper to brighten everything up.