A delightful and easy-to-make slaw that combines fresh vegetables with a tangy dressing and a crunchy topping.
In a mixing bowl, whisk together the olive oil, apple cider vinegar, brown sugar, and soy sauce until well combined.
For a smoother dressing, ensure the sugar is fully dissolved.
Place the ramen noodles in a zip-lock bag and crush them using a rolling pin.
Crushing the noodles in a bag prevents mess and ensures even pieces.
Heat a frying pan over medium heat and toast the crushed ramen noodles and sunflower seeds until golden brown. Remove from heat and let cool.
Stir constantly to prevent burning and ensure even toasting.
In a large bowl, combine the broccoli slaw mix with the prepared dressing. Toss to coat evenly.
Let the slaw sit for a few minutes to absorb the dressing for better flavor.
Top the slaw with the toasted ramen noodles and sunflower seeds. Garnish with sliced green onions.
Add the topping just before serving to maintain its crunch.
Serve the slaw immediately or refrigerate for up to an hour before serving to enhance the flavors.
This slaw tastes even better after chilling, as the flavors meld together.
