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Crunchy Ramen Noodle Salad


2 (3oz) packages ramen noodles, any flavor – the seasoning package will not be used

1/2 cup Clearly by Best Choice Almonds, chopped

4 cups green cabbage, thinly sliced

5 green onions, thinly sliced

1 large carrot, peeled and graded or shaved into ribbons

1 cup broccoli florets, chopped

2 Tablespoons Clearly by Best Choice Sesame Seeds

1 avocado, seeded and diced

For the Dressing:

1/4 cup Clearly by Best Choice Olive Oil

3 Tablespoons rice vinegar

1 Tablespoon soy sauce

2 Tablespoons Clearly by Best Choice Honey

Crunch Ramen Noodle Salad

Ramen Dressing

Ramen Salad Ingredients



Preheat oven to 400 degrees.  

Break up ramen noodles into small pieces and crumbles. Place them on a baking sheet with the 1/2 cup sliced almonds. Spread contents out to cover pan. Toast in the oven for 5 minutes. Then remove pan and stir. Return to the oven and continue toasting for 3 minutes. Remove contents and let cool.  

Ramen and Almonds

While noodles are toasting make the dressing. Add all of the dressing ingredients to a mason jar. Secure a lid on the jar and shake to combine.   

Add cabbage, green onions, carrots, broccoli and sesame seeds to a salad bowl. Pour half of the dressing over the cabbage mix. Toss to combine. Refrigerate for at least an hour for the flavors to blend.  

Just before serving fold in avocado and cooled noodles. Pour the remaining dressing over the top and gently toss to combine and evenly distribute dressing. Garnish with more sesame seeds if desired.  

Ramen Salad

Ramen Salad

Ramen Salad

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