1 (16 oz.) pkg. broccoli coleslaw
2 (3 oz.) pkg. chicken ramen
1 bunch green onions, chopped
1 cup slivered almonds
1 cup sunflower seeds
1/2 cup white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar
1. In a large salad bowl, combine the slaw and green onions.
2. Whisk together the sugar, oil, vinegar, and ramen seasoning packets. Pour over salad and toss evenly to coat. Refrigerate until chilled. The longer the better, (I like about 1 day).
3. Right before serving top with almonds, sunflower seeds, and crushed ramen noodles.