Preheat the oven to 350°F and line a baking sheet with parchment paper.

Place the ramen, almonds, sunflower seeds, and sesame seeds on the baking sheet. Drizzle lightly with oil and sprinkle with pinches of garlic powder and salt. Toss to coat and spread evenly on the baking sheet. Bake for 10 to 15 minutes, or until fragrant and toasted.

Meanwhile, make the dressing: In a small bowl or lidded jar, combine the rice vinegar, neutral oil, sesame oil, tamari, orange juice, sugar, and ginger. Whisk until well combined, or if using a jar, cover and shake to combine.

Place the napa and red cabbages, carrots, mandarins, green onions, and cilantro in a large bowl. Drizzle with most of the dressing and toss to coat. Add half the ramen mixture and toss again. Season to taste, adding more dressing as desired. Top with the remaining ramen mixture and serve.