Broccoli Cole Slaw

2 bags (3 ounce) Ramen Noodle Soup in Oriental
1/4 cup slivered almonds
2 bags (12 ounce) broccoli cole slaw
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noddle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin. Melt a little butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally. Meanwhile whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.