Preheat oven to 400 degrees F. On a cookie sheet, spread out crumbled ramen noodles and sliced almonds. Roast in oven for 5 minutes, or till almonds are golden and toasty. Set aside toasted noodles and almonds, and allow to cool completely.
In a large bowl, add coleslaw mix, edamame, avocado, mango, and green onions. Add noodles and almonds. Gently toss to combine.
In a small bowl, whisk together canola oil, honey, rice vinegar, soy sauce, sesame oil, and black pepper. Drizzle lightly over salad. (Hint: you may not need all the dressing so add in small increments, tossing to combine until desired flavor is achieved)
Notes
To turn this meal from a side salad to an entrée, try adding 1 pound cooked and shredded boneless, skinless chicken breasts!