One good recipe for broccoli coleslaw comes from Paula Deen. It uses prepared broccoli slaw and ramen noodles in a brown sugar and vinegar dressing with almonds and sunflower seed kernels.
Place the ramen noodles in a resealable plastic bag, and use a rolling pin to crush them. Melt 3/4 cup butter in a skillet over medium-low heat. Add the noodles and 1/4 cup slivered almonds to the skillet, and heat until the almonds are toasted.
Mix 3/4 cup canola oil, 1/4 cup apple cider vinegar and 1/4 cup brown sugar in a small bowl with 1 seasoning packet from the ramen noodles to make the dressing.
Place 2 12-ounce bags of shredded broccoli in a large bowl, and add the almond and noodle mixture. Add 1/4 cup sunflower kernels. Top the coleslaw with the dressing, and mix thoroughly. Garnish the slaw with chopped green onions.
Kraft offers a similar recipe for broccoli coleslaw but uses bottled dressing instead of homemade. It also eliminates the butter by toasting the almonds in the oven. The Kraft recipe increases both the nuts and sunflower seeds to 1/2 cup. Kraft recommends mixing 1 seasoning packet from the noodles with the ramen noodles and adding the dressing mix to the slaw immediately before serving it.