Begin by positioning an oven rack in the center and preheating your oven to 425 degrees F. Take the ramen noodles and break them over a baking sheet, spreading them out along with the sliced almonds in an even layer. Allow them to bake for 5 minutes. After removing them from the oven, sprinkle the sesame seeds over the top, give them a gentle toss, and return to the oven for an additional 1 to 3 minutes, until they are aromatic and have turned a golden brown. Be vigilant to prevent any burning. Once done, set them aside to cool.

In a separate, smaller bowl, vigorously mix the dressing ingredients. Combine the rice vinegar, olive oil, honey (or agave), soy sauce, salt, and pepper until well blended. This can also be efficiently done in a mason jar with a tight lid, ensuring a good shake.

In a large serving bowl, combine the coleslaw mix, thawed edamame, shredded carrots, and thinly sliced scallions. Introduce the toasted ramen noodles and almonds into the bowl. Drizzle the freshly prepared dressing over the salad and toss thoroughly to ensure all ingredients are nicely coated. Finally, top with the mandarin orange segments for a burst of sweetness.

Chill in the refrigerator before serving to allow the flavors to meld beautifully. Enjoy your vibrant and crunchy Ramen Salad, a perfect dish for any gathering or a refreshing meal on a warm day.