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Transfer ramen blocks to a plastic bag and using a rolling pin, gently crush the ramen into smaller pieces. (It's up to you how small you want the pieces. I like them small, but decent sized chunks, not tiny bits.)
This step is optional, but recommended: Warm butter in a nonstick skillet over medium heat. Once melted and bubbly, add the dry ramen pieces. Stir occasionally until the ramen is lightly toasted. Set aside to cool.
Place coleslaw mix, snap peas, scallions, cashews, sunflower seeds, and the cooled broken up ramen in a large bowl.
Pour vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, garlic, and ginger in a jar. Seal tightly with a lid and shake to thoroughly combine.
Pour the dressing over the cabbage mixture and toss to coat evenly.
I prefer serving this right away so the veggies maintain texture and the noodles stay crunchy, but you can cover and chill for a few hours prior, if needed. Or toss the noodles in right before serving. (See article notes for more information and recipe variations.)
Enjoy cold or room temperature.
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