Step 1: Prepare the Sesame Ginger Dressing
In a medium bowl or a mason jar with a tight-fitting lid, combine all the dressing ingredients: the soy sauce (or tamari), rice vinegar, toasted sesame oil, honey (or maple syrup), vegetable oil, grated ginger, minced garlic, and the optional red pepper flakes. Whisk vigorously, or shake the jar, until the dressing is well combined and slightly emulsified. The oil should be fully incorporated into the mixture. Set the dressing aside to allow the flavors to meld while you prepare the rest of the salad.

Step 2: Cook the Ramen Noodles
Bring a medium pot of water to a boil. Add the two blocks of instant ramen noodles. Important: Discard the seasoning packets that come with the ramen. Cook the noodles according to the package directions, but aim for an al dente texture, usually about 2-3 minutes. You don’t want them to be mushy. Immediately drain the noodles in a colander.

Step 3: The Crucial Cold Rinse
Rinse the cooked noodles thoroughly under cold running water. Toss the noodles with your hands or tongs under the water stream for at least 30 seconds. This step is critical for two reasons: it immediately stops the cooking process to prevent mushy noodles, and it rinses away excess starch, which keeps the noodles from clumping together in the salad. Drain them very well.

Step 4: Combine All Salad Ingredients
In a very large bowl, combine the prepared salad ingredients: the shredded green and red cabbage, grated carrots, sliced red bell pepper, thawed edamame, and most of the sliced scallions (reserve some for garnish).

Step 5: Toss to Perfection
Add the cooked and cooled ramen noodles to the large bowl with the vegetables. Pour about three-quarters of the prepared dressing over the top. Using tongs, gently toss everything together until the noodles and vegetables are evenly coated with the dressing. If it seems dry, add the remaining dressing.

Step 6: Garnish and Serve
Transfer the salad to a serving platter or bowl. Garnish generously with the toasted sesame seeds, the remaining sliced scallions, and the fresh cilantro (if using). The salad can be served immediately, or for best flavor, covered and chilled in the refrigerator for at least 30 minutes to an hour to allow the noodles and vegetables to absorb the dressing.