A vibrant and crunchy salad perfect for any occasion.
Preheat your oven to 275°F (135°C). Spread the sliced almonds on a baking sheet and toast them in the oven for about 10 minutes, or until lightly golden.
Keep an eye on the almonds to prevent burning; they toast quickly.
In a large mixing bowl, combine the broccoli slaw mix, chopped green onions, toasted almonds, and sunflower seeds.
Mix gently to avoid breaking the slaw mix.
In a separate small bowl, whisk together the sugar, red wine vinegar, olive oil, orange juice, and salt until the sugar is dissolved.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the slaw mixture, tossing gently to coat evenly.
Ensure all the slaw is coated for maximum flavor.
Transfer the dressed slaw to a serving bowl and serve immediately. Enjoy!
Garnish with extra toasted almonds for a decorative touch.
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