Preheat the oven to 425°F. Scatter the crumbled ramen noodles, sesame seeds, sunflower seeds, and sliced almonds on a baking sheet. Bake for five minutes, stir, then continue baking for an additional three to five minutes until lightly toasted and golden. Set aside to cool slightly. In a large mixing bowl, vigorously whisk together the vegetable oil, white sugar, rice wine vinegar, soy sauce, sesame oil, black pepper, and garlic powder until emulsified. Combine the coleslaw mix and the toasted ramen mixture with the prepared dressing, tossing thoroughly to coat every piece. Serve without delay for maximum crispness.