Prepare the Crunchy Topping (Toast):

Crush the Noodles: Take the noodles out of their package. Snap the uncooked ramen noodles into small pieces that are suitable for consumption in one bite. Refrain from boiling them. Set aside the seasoning packets.

Toast: Place the crushed ramen noodles, slivered almonds, and sunflower seeds evenly on a baking sheet with edges.

Bake/Toast: Place in an oven preheated to 350°F (175°C) for approximately 8-10 minutes, stirring at the halfway point, until the noodles and nuts are golden brown and aromatic. As another option, use a dry frying pan to toast them on medium heat.

Cool: Move the toasted mixture onto a plate and let it cool down entirely. This stops the slaw from wilting.

Prepare the dressing:

All the ingredients for the dressing—oil, vinegar, sugar, soy sauce (if used), and the contents of the two reserved ramen seasoning packets—should be mixed in a medium bowl or a jar with a tight-fitting lid.

Vigorously whisk or shake until the sugar has dissolved and the dressing is thoroughly mixed.

Put together the slaw:

In a bowl of considerable size, mix together the coleslaw blend and the green onions cut into thin slices.

Right before serving, incorporate the cooled, crunchy ramen and nut mixture into the bowl containing the slaw.

Dress and Serve:

Drizzle the slaw mixture with the dressing.

To ensure that every ingredient is equally coated, gently toss everything.

To achieve the crispiest texture, serve right away. You may prepare the salad up to an hour ahead of time, but the noodles will get softer the longer it sits.