This crunchy broccoli slaw is a delightful mix of textures and flavors, perfect for any gathering or as a side dish.
Heat a large skillet over medium heat and add the crushed ramen noodles and sliced almonds.
Stir frequently to prevent burning and ensure even toasting.
In a large salad bowl, combine the broccoli, broccoli coleslaw mix, and sunflower seeds.
Use a large enough bowl to make tossing easier.
In a small mixing bowl, whisk together the olive oil, brown sugar, apple cider vinegar, soy sauce, and the ramen noodle seasoning packet.
Whisk until the sugar is fully dissolved for a smooth dressing.
Pour the dressing over the salad and toss until everything is evenly coated.
Toss gently to avoid breaking the broccoli florets.
Top the salad with the toasted ramen and almond mixture, and sprinkle with chopped green onions.
Add the toppings just before serving to maintain their crunch.
Serve immediately for a crunchy texture or refrigerate for an hour for a softer texture.
This salad tastes great both freshly made and after chilling.
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