1. Preheat your oven to 350°F. Spread the ramen noodles, almonds, sunflower seeds, and sesame seeds on a baking sheet. Toast them in the oven for 10 minutes, or until golden and fragrant, stirring halfway through.
2. In a large bowl, combine the shredded cabbage, carrots, green onions, and edamame.
3. In a separate bowl, whisk together the soy sauce, rice vinegar, vegetable oil, honey, sesame oil, salt, and pepper to create the dressing.
4. Add the toasted noodle mixture to the vegetables, then pour the dressing over the top. Toss everything together until well coated.
5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together beautifully, much like letting a pie cool to perfection.

As my abuela used to say, “the best dishes are those that can wait for you,” reminding me that patience is key to unlocking deep, rich flavors.