Broccoli Slaw Salad

from Paula Deen

my grocery store offers a bagged "rainbow salad," which is hearts of broccoli, cauliflower, red cabbage and carrots - which adds some color. I usually cut the recipe in half for the fam. I think it's even better the second day.

2 bags (3-ounce) Ramen Noodle Soup in Oriental flavor
1/2 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
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
1/4 cup soy sauce
2 ramen noodle seasoning packets

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). 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.