Pioneer Woman Ramen Noodle Salad Recipe
If you love crunchy and refreshing salads, this Pioneer Woman Ramen Noodle Salad Recipe is perfect for you. It is sweet, tangy and full of texture.
Ingredients
- 2 packs instant ramen noodles discard seasoning packets
- 4 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 3 green onions sliced
For Dressing:
- 1/3 cup vegetable oil
- 3 tablespoons apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
Instructions
Break the noodles
- Crush ramen noodles into small pieces. Do not cook them. Keep them dry for a crunchy texture.
Toast the noodles
- Heat a skillet on medium. Add noodles and almonds. Toast until golden brown, stirring often to avoid burning.
Cool the mixture
- Remove toasted noodles and almonds from heat. Let them cool completely before mixing with vegetables.
Prepare vegetables
- In a large bowl, add shredded cabbage, carrots and green onions. Mix gently.
Make the dressing
- In a small bowl, whisk oil, vinegar, sugar, soy sauce and pepper until well combined.
Combine ingredients
- Add cooled noodle mixture and sunflower seeds into the vegetable bowl. Toss gently.
Add dressing
- Pour dressing over the salad. Mix well to coat everything evenly.
Chill before serving
- Refrigerate the salad for 15 to 20 minutes for better flavor.
Toss again
- Give the salad a final toss before serving to redistribute dressing.
Serve fresh
- Serve immediately for best crunch and flavor. Enjoy this refreshing dish.
Notes
- Add grilled chicken for a complete meal
- Use sesame oil for extra flavor
- Add bell peppers for color
- Replace sugar with honey
- Use red cabbage for a vibrant look
- Add cilantro for freshness
- Keep dressing separate until serving for extra crunch
- Add crispy wonton strips for more texture