Combine broccoli slaw, broken ramen noodles, green onions, and sunflower seeds in a large bowl. Set aside.

In a separate bowl, whisk together oil, sugar, vinegars, crushed red pepper, and reserved seasoning from both ramen packets.

Drizzle over salad mixture and toss well.

Chill in the refrigerator for one hour before serving to allow flavors to meld and noodles to soften. I prefer this salad best when served the same day that it is made as the noodles are still somewhat crunchy and offer a great texture, but it does taste good the next day with softer noodles, too.