Crisp and crunch, Asian Ramen Noodle Salad is the potluck classic with a modern twist!
In a large bowl, toss together the napa cabbage, red cabbage, carrots, noodles, onions, pineapple, edamame, macadamia nuts and sesame seeds to combine. Set aside.
In a small bowl, whisk together the vinegar, olive oil, soy sauce, honey, ginger, garlic, 2 tbsp pineapple juice and 2 tbsp mandarin orange juice until well combined.
Pour the dressing over the salad and toss to coat.
Cover the salad and refrigerator for 30 minutes or up to 3 hours to allow the flavors to mingle.
Serve with additional sesame seeds, if desired.
Ramen Noodle Salad can be made up to 24 hours in advance but the noodles will absorb some of the dressing and will be less crunchy the longer it sits.