Preheat the oven to 350F.

Break the dried ramen noodles into smaller pieces with your hands and place onto a baking sheet with the almonds and sunflower seeds. Mix well to combine and spread into an even layer on the baking sheet. Transfer to the oven and bake until toasted and golden brown, about 5-8 minutes Set aside to cool to room temperature.

Add the sugar, oil, vinegar, garlic, and soup spice packet into a small bowl and whisk until combined.

Place the broccoli slaw, green and red peppers, scallions, toasted ramen noodles, almonds, and sunflower seeds into a large mixing bowl. Add the dressing and mix well until the salad is coated in dressing. Slaw can be stored in an airtight container in the refrigerator for 4 days.