Crumble the ramen noodles and discard the seasoning packets. Combine the noodles with the almonds on a parchment lined baking sheet. Toast in the oven for 7 to 9 minutes, stirring halfway, until they are a light golden brown. Remove from oven and let cool.
Meanwhile combine the coleslaw mix, edamame, mandarin oranges, scallions and toasted noodle mixture in a large bowl. Set aside.
In a small bowl whisk together the ingredients for the dressing until the sugar is dissolved. Pour into the salad and toss to combine. Serve immediately or store, covered in the fridge for up to 3 days. Enjoy!
If preparing ahead of time, combine the salad ingredients in one bowl, and the dressing in another. Do not combine until ready to serve.