In a large mixing bowl with lid, add in coleslaw mix, cilantro, green onion and orange slices.
In a mason jar or container with an airtight lid combine vinegar, oil, maple syrup, salt, and pepper. Secure lid and shake up well. Pour over coleslaw and toss with tongs until all the cabbage is well coated. Cover slaw with a lid and store in refrigerator for at least 6 hours to allow flavors to combine.
Before serving, in a medium non-stick pan, toast sunflower seeds and almonds on medium heat until lightly brown and fragrant, about 3-4 minutes (shake pan every ~20 seconds to prevent burning). Garnish coleslaw with seeds, almonds and addition chopped cilantro.