Crunchy Asian Ramen Noodle Salad

1️⃣ Prepare the noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes, until lightly golden. Let cool. 2️⃣ Mix the salad: In a large bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro. 3️⃣ Make the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined. 4️⃣ Toss and serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld.