Delicious, tangy side dish. Allow to sit in the fridge overnight.
Crush the ramen noodles and set the seasoning packets aside.
Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.
Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.
Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.
Per Serving: 340 calories; protein 4.2g; carbohydrates 33g; fat 21.9g; sodium 445.9mg.