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Bring a large pot of water to a boil over high heat. While waiting to boil proceed with other steps.
For the dressing: To a blender (or a large container with an immersion blender), add canned coconut milk, 2 cloves garlic, zest and juice of 1 lime, 3 tbsp soy sauce, 2 tbsp each tahini and red curry paste, 1 tbsp each maple syrup and sriracha, and ½ in fresh grated ginger. One smooth, set aside.
Once water in boiling, add your 2 ramen noodle packages. Cook for 3-4 minutes, then remove the noodles to a bowl and immediately run under cold water to stop the cooking process.
In the same pot of water, add your broccoli stems and cook for 1 minute. Then add florets and 1 cup edamame and cook for 5-6 minutes. Drain and run under cold water so it stops the cooking process.
Assembling the salad: Once everything is cooked, into a large bowl, add your 2 cups purple cabbage, 1 cup pineapple, 1 red bell pepper, 1 cup baby arugula, 1 cup roasted cashews, and ⅔ cup fresh corn along with the cooked noodles, broccoli and edamame. Toss together well. Then add your dressing and serve.