Place the broccoli slaw, sunflower seeds, cranberries, and sliced green onion in a medium serving bowl, then lift and turn them with a spoon. The seeds and onion should appear throughout the vegetables rather than collecting in one spot.

Use a small blender or a vigorous whisk to mix the avocado oil, apple cider vinegar, sweetener, lemon juice, and salt into a uniform dressing. Look for a lightly cloudy mixture without a distinct layer of oil on top.

Pour the dressing across the slaw and toss until evenly coated, then serve immediately or refrigerate for at least 30 minutes before serving. After resting, the broccoli should feel less rigid when you bite it while retaining a crisp snap.