Preheat the oven to 425°F with a rack placed in the center of the oven.
Crush the ramen noodles into large chunks and spread onto a sheet pan. Bake, tossing periodically, for 3 to 5 minutes, or until the noodles are golden.
In a large bowl, mix the shredded broccoli, florets, carrot, edamame, pumpkin seeds, sesame seeds, and green onion.
In a small bowl, whisk together the olive oil, rice vinegar, honey, apple cider vinegar, sesame oil, cayenne pepper, salt, and pepper until well combined.
Stir the dressing into the broccoli slaw, along with the toasted ramen, and toss to combine. Chill in the refrigerator until ready to serve.
Save your stems for this broccoli slaw! Or, save time with bagged broccoli slaw from the market.The slaw is best when it has had at least 30 minute to sit and chill in the refrigerator to give the flavors time to come together. It can also be made the night before; the ramen noodles will lose some of their crunch, but it will still be delicious!