Start by bringing a pot of water to a boil. Add 4 packets of instant ramen noodles and cook according to package instructions, usually about 3 minutes. Drain and rinse under cold water. Drizzle in toasted sesame oil and toss to coat.

In a skillet over medium heat, toast raw cashews and sesame seeds for about 3-4 minutes until golden brown. Stir in honey and simmer for 1 minute. Spread on parchment paper and refrigerate for 10 minutes.

In a bowl, whisk together rice vinegar, soy sauce, black vinegar, and sesame oil. Season with salt to taste and mix well.

In a large mixing bowl, combine chilled ramen noodles with dressing. Toss to coat. Add savoy cabbage, red cabbage, matchstick carrots, and edamame. Mix gently and chill in the refrigerator for at least 1 hour.

Before serving, add sesame-cashew crunch on top of the salad. Drizzle with sriracha if desired.