In a large bowl, break up the ramen noodles.
Add the broccoli-slaw mix and green onions and toss to combine.
In a glass measuring cup or bowl, whisk together the sugar, vinegar, sesame oil, peanut oil and two of the seasoning packets until the sugar dissolves.
Pour the sugar mixture over the salad. Cover and refrigerate overnight to rehydrate the noodles.
Just before serving, mix in the sunflower seeds and almonds.