Cook the Instant ramen noodles according to package instructions without seasoning. Drain and rinse under cold water until cool.

Toss noodles with 1 teaspoon toasted sesame oil in a large mixing bowl.

In a skillet, toast cashews and sesame seeds in 1 tablespoon sesame oil for 4-5 minutes. Drizzle in honey, simmer for 1 minute, then cool in the refrigerator.

Mix rice vinegar, soy sauce, black vinegar, and salt in a jar. Shake until well combined.

Toss noodles with dressing, then fold in vegetables. Chill for 1 hour before serving.

For Mason jar salads, layer dressing, savoy cabbage, matchstick carrots, shelled edamame, and noodles in jars, topping with green onions and sesame-cashew crunch.