Add the dressing ingredients to a jar and shake it well until the sugar dissolves.
Using your hands, break the ramen noodles up into smaller pieces. It's ok if some pieces are bigger than others.
Add the broccoli slaw, ramen noodles, roasted cashews, dried cranberries, and scallions to a large salad bowl.
Give the dressing another shake and pour it over the salad. Toss to coat. I like to give the salad at least 15-20 minutes to let the noodles soften up a bit, but it's up to you how crunchy you want them. You can eat it right away or let them soften up even longer.
Toasted sesame oil isn't the same thing as regular sesame oil. It has a very distinctive flavor. You can find it in the Asian section of most grocery stores.
If you don't want to use rice vinegar (also found in the Asian section of most grocery stores), try white vinegar or cider vinegar. I'd start with 2 tablespoons and work my way up from there since rice vinegar tends to be a bit more mild.
Broccoli Ramen Salad
Amount Per Serving
Calories 224Calories from Fat 180
% Daily Value*
Saturated Fat 3g15%
* Percent Daily Values are based on a 2000 calorie diet.