Clean and chop 2-3 ribs celery and slice 3-5 green onions.
Mix the celery, onions, one pkg. broccoli slaw, 3/4 cup sliced almonds, and 1/2 cup sunflower seeds. Mix well.
Add one can of rice noodles and mix.
Mix dressing: 1/2 cup sunflower oil (or other good oil), 1 1/2 teaspoon soy sauce, 1/2 cup sugar, and 1/4 cup white or rice vinegar. Add just before serving and toss well. Note: you may not need quite all the dressing. Just add until all the mixture is moist.
Use a good oil. Sunflower oil is suggested, but other vegetable oil will be fine. Some people like olive oil, but not my favorite here.
I tend to use 3 ribs of celery and vary the onion by their size.
Most bags of broccoli slaw will be 12 oz but maybe 16 oz. Either size is fine here.
I add the dressing and noodles at the end.
If I think there will be significant leftovers, I reserve part of the slaw, dressing, and noodles for later. I like the noodles crunchy in the leftovers. Or you can leave them out and sprinkle at serving.
Good refrigerated covered tightly for 2-3 days
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