Preheat the broiler to low heat.
Crumble ramen noodles into bite-sized pieces and place on a baking sheet in a single layer.
Toast ramen until lightly golden under the broiler, about 3 minutes.
In a large bowl, toss to combine toasted noodles, coleslaw mix, edamame, mango, onion, peanuts, chilies, cilantro and basil.
In blender or large bowl with a whisk, combine oil, lime and orange juices, honey, sesame oil and fish sauce, and blend or whisk until emulsified.
Add to salad and toss to coat.
Serve immediately.