Mix broken-up ramen noodles with shredded vegetables, oil, vinegar and seasonings to make a ramen noodle coleslaw. Recipes for ramen noodle coleslaw are available at FoodNetwork.com and MidwestLiving.com.
Follow the recipe on FoodNetwork.com by heating three-fourths of a stick of butter in a skillet over low to medium heat. Gently stir-fry 6 ounces of crushed ramen noodles and 1/4 cup of slivered almonds in the melted butter until the ingredients are golden brown. Combine 3/4 cup of canola oil, 1/4 cup of sugar, 1/4 cup of apple cider vinegar and the contents of a ramen noodle seasoning packet to make the dressing. Combine 24 ounces of store-bought broccoli coleslaw mix with the noodles and almonds in a large bowl. Add 1/4 cup of sunflower seeds and incorporate the dressing. Sprinkle chopped green onions on top.
Follow the recipe on MidWestLiving.com by integrating 16 ounces of cabbage-and-carrot coleslaw mix with four thinly sliced green onions, 3 ounces of ramen noodle fragments, 1/2 cup of toasted slivered almonds and 1/2 cup of sunflower kernels in a bowl. Whisk 1/2 cup of salad oil, 1/3 cup of vinegar, 1 tablespoon of sugar, 1/8 teaspoon of black pepper and the contents of a ramen noodle seasoning packet together to make a dressing. Toss the dressing through the salad just before serving.