Toast the sunflower seeds and almonds in a dry frying pan over medium heat, until they start to brown and become fragrant.

Add the crumbled ramen noodles to the pan, toast for five more minutes, stirring constantly. Add the vegetable broth, remove from heat and set aside to cool.

Combine the sugar, rice wine vinegar, olive oil, and seasoning packets to make a dressing.

Pour the dressing over the cabbage and scallions in a large mixing bowl and toss to coat. Incorporate the cooled ramen noodle mixture.

Refrigerate for at least two hours before serving.