In a large bowl, place 2 crushed packages of ramen noodles on the bottom of the bowl. Pour 1 package of broccoli slaw over the uncooked noodles. Sprinkle 1 cup of toasted slivered almonds, 1 cup of sunflower seed kernels and 1/2 of a bunch of green onions over the broccoli slaw. Pour a sauce of 2 seasoning packets, 1/2 cup of white sugar, 3/4 cup oil and 1/3 cup of white vinegar over the salad and refrigerate 24 hours.
Some substitutions can be made when making ramen noodle broccoli slaw. For starters, unsalted peanuts may be substituted for almonds to keep the same Asian flavor profile but add a different crunch to the recipe. Also, any flavor of seasoning packet makes this side salad delicious, but two more common flavors to chose are oriental, chicken or beef.
Ramen noodles are cooked products that only need to be rehydrated in water; hence, the fast cooking time for the soup. In this preparation method, the sauce soaks into the uncooked noodles, essentially soaking into the partially cooked noodles. Chilling the salad and allowing the flavors to sink into the noodles and broccoli slaw make for a delicious side dish to any meal. Make sure to stir the contents before serving for an even distribution of ingredients.