Start by toasting ramen noodles, almonds, and sunflower seeds. To do this, preheat your oven to 350 degrees Fahrenheit and spread the crushed noodles, seeds, and almonds evenly on a baking sheet. Toast the mixture in the preheated oven for 10 to 15 minutes, or until your kitchen starts to smell like sweet heaven.
Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.
Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture.
This overnight coleslaw calls for shredded cabbage, toasted almonds, sunflower seeds, ramen noodles, and a light vinaigrette. Crush the ramen coarsely and place the in a large bowl. Add the coleslaw mix but do not stir. Sprinkle the top of the coleslaw with the almonds, sunflower seeds, and green onions.