Butter or oil—for toasting the noodles, Dry ramen noodles, Top Ramen or your favorite brand, discard the flavor packet. Sesame seeds offer flavor and crunch. Blanched slivered almonds, or almond slices for flavor.
Napa cabbage is chopped. Coleslaw combination, including carrots and purple cabbage for extra color. Cooked chicken - diced Prepare by draining canned Mandarin oranges and chopping green onions.
In a small mixing bowl, combine vegetable oil, rice vinegar, soy sauce, sesame oil, salt, pepper, and ginger. Place in the refrigerator while you prepare the salad.
Break the ramen into smaller pieces, and discard the seasoning packets.
In a medium skillet, heat the butter or oil and cook the ramen noodles, almonds, and sesame seeds until light golden, about 5 minutes, turning regularly. Set aside to cool, and save some for topping the salad, if preferred.
In a large mixing bowl, combine portion of the chicken, cabbage, and coleslaw mix. Pour some of the dressing over the salad.
Combine the ramen, almonds, sesame seeds, leftover chicken, cabbage and coleslaw mix, and the remaining dressing. Toss until well combined.
Top with mandarin oranges, sliced onions, and saved ramen (if using), cover, and chill for at least an hour, or until ready to eat.