In a large bowl, break the ramen noodles into small pieces and add them to a dry skillet over medium heat. Toast the noodles for about 3-5 minutes, stirring frequently until they are golden brown. Remove from heat and let cool.

In a separate bowl, combine the shredded cabbage, shredded carrots, sliced green onions, slivered almonds, sunflower seeds, and crumbled bacon if using.

In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, and sesame oil until well combined.

Pour the dressing over the salad mixture and toss until everything is evenly coated.

Add the toasted ramen noodles and gently mix until incorporated.

Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.