1. Bring a pot of water to a boil and cook the ramen noodles for about 2–3 minutes, reducing the cook time slightly for a firmer texture. Drain immediately and rinse thoroughly under cold running water until completely cooled, then set aside to drain well.

2. Prepare all vegetables by shredding, slicing, and chopping as needed. Ensure everything is cut evenly so the salad has a consistent texture and is easy to eat.

3. In a large mixing bowl, combine the coleslaw mix, cherry tomatoes, sweetcorn, cucumber, red bell pepper, green onions, toasted almonds, and sesame seeds. Toss lightly to distribute ingredients evenly.

4. In a separate small bowl or jar, whisk together the rice vinegar, soy sauce, honey or maple syrup, sesame oil, olive oil, and freshly grated ginger until the dressing is smooth and well emulsified.

5. Add the cooled and drained ramen noodles to the bowl of vegetables. Gently toss to combine, ensuring the noodles are evenly mixed with the vegetables.

6. Pour the prepared dressing over the salad mixture. Toss thoroughly using tongs or large spoons until all ingredients are well coated with the dressing.

7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for a few hours before serving.

8. Before serving, give the salad one final toss and adjust seasoning if needed. Serve cold and enjoy as a refreshing, crunchy summer dish.