• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Grate 15 oz. broccoli crown 1 large carrot (peeled), and 4 medium radishes using a food processor or handheld grater.
I like to grate the stalks, and then finish by coarsely chopping the florets, but not too much, as I like to see the tiny head pieces in the salad.
• Place 3 oz. chicken flavored Ramen noodles in a quart bag and crush the noodles into small pieces using a rolling pin. 
• Chop 1/2 cup golden raisins, if desired.

Make the Vinaigrette Dressing

• In a medium bowl or glass measuring cup, combine 1/2 cup apple cider vinegar, 1/3 cup granulated sugar, and 1/3 cup vegetable oil. If desired, add in the ramen seasoning packet, for added savory flavor. Whisk until the sugar is dissolved.

Assemble the Salad

• In a large bowl, mix together the grated broccoli, carrots, radishes, golden raisins, 1/2 cup sunflower seeds, and crushed noodles.
Be sure to reserve 2 tablespoons of crushed noodles for tossing into the salad before serving.
• Pour dressing over the slaw mixture. Lightly toss to combine. Cover and refrigerate for at least 30 minutes before serving.
• When ready to serve, mix in the remaining noodles to give the salad a fresh crunchy texture. Serves 8-10.