Salad: Preheat oven to 350°F. Break noodles into small pieces; spread in single layer on rimmed baking pan (reserve seasoning packets for another use). Bake noodles 20 minutes or until lightly browned, stirring once.
In small microwave-safe bowl, cook coconut in microwave oven 2 minutes or until toasted, stirring every 30 seconds; cool.
Dressing: In large bowl, whisk lime juice, vinegar, sugar, oil and fish sauce.
Add green onions, mangoes, carrot, cole slaw, cashews, red onion, cilantro, noodles and coconut to Dressing; toss until well combined. Let stand 15 minutes or cover and refrigerate up to 2 hours before serving. Makes about 8 cups.
Add a diced jalapeño pepper or sriracha hot chili sauce to the dressing for a spicier flavor.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.