Are you looking for a fresh salad recipe? The Pioneer Woman Napa Cabbage Salad Recipe is perfect! This crunchy, delicious salad is so easy to make.
It takes only 15 minutes from start to finish. The sweet and tangy dressing makes it special. Your family will love this healthy side dish.
I make this Pioneer Woman Napa Cabbage Salad Recipe every week. It’s great for potlucks and barbecues too. Let me show you how to make this amazing salad. You’ll want to prepare it again and again!
When I First Introduced to Pioneer Woman Napa Cabbage Salad
I discovered this salad at a friend’s party. She served it with grilled chicken. Everyone kept asking for the recipe! The mix of crunchy cabbage and sweet ramen was unique.
I tried making it at home the next day. My kids actually asked for seconds of a salad! That never happens in my house. Now it’s our go-to recipe for gatherings.
People always compliment the amazing flavor combination.
Equipment List
You need these simple kitchen tools:
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients You Need for Pioneer Woman Napa Cabbage Salad
- 1 head napa cabbage, chopped
- 2 packages ramen noodles, crushed (discard seasoning packets)
- 1 cup sliced almonds
- 1/2 cup sunflower seeds
- 4 green onions, sliced thin
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
Step-by-Step Guide
- Wash the napa cabbage thoroughly under cold water.
- Pat it dry with paper towels.
- Chop it into thin, bite-sized pieces.
- Put all the cabbage in your large bowl.
- Crush the ramen noodles while still in package.
- Break them into small pieces by hand.
- Add the crushed noodles to the bowl.
- Toss in the sliced almonds and sunflower seeds.
- Add the sliced green onions too.
- Mix everything together gently.
- Take your small bowl for the dressing now.
- Pour in the vegetable oil first.
- Add the sugar, rice vinegar, and soy sauce.
- Whisk everything together until sugar dissolves completely.
- The dressing should look smooth and combined.
- Pour the dressing over the salad mixture.
- Toss everything together until well coated.
- Make sure every piece gets some dressing.
- Serve immediately for maximum crunchiness.
- This salad tastes best when fresh!
Tips to Make the Best Pioneer Woman Napa Cabbage Salad
- Keep ingredients separate until serving time.
- This keeps everything super crunchy and fresh.
- Toast your almonds in a pan beforehand.
- It adds amazing nutty flavor to the salad.
- You can add mandarin oranges for sweetness.
- Grilled chicken makes it a complete meal.
- Make extra dressing and store it separately.
- Don’t overdress the salad at once.
- Add dressing just before eating for best texture.
- Refrigerate leftovers in an airtight container.
- The salad stays good for one day.
FAQs about Pioneer Woman Napa Cabbage Salad
Q: Can I make this salad ahead of time?
A: Keep ingredients separate until you’re ready to serve. Mix everything right before eating for best crunch.
Q: What can I substitute for ramen noodles?
A: Try wonton strips or chow mein noodles instead. Crushed tortilla chips work too in a pinch.
Q: Is this salad healthy?
A: Yes, it’s packed with vegetables and nutrients. The cabbage provides lots of vitamin C and fiber.
Q: Can I use regular cabbage instead?
A: Napa cabbage works best because it’s more tender. Regular cabbage can be too tough and chewy.
Q: How long does this salad last?
A: Eat it the same day for best quality. The noodles get soggy if stored too long.
Final Thoughts
This Pioneer Woman Napa Cabbage Salad Recipe is simply wonderful. It’s quick, easy, and absolutely delicious every time. The crunchy texture makes it so fun to eat.
Everyone loves the sweet and tangy Asian-inspired dressing. Make this salad for your next family dinner. Bring it to potlucks and watch it disappear.
You’ll become known for this amazing dish. Start making this Ingredients for Pioneer Woman Napa Cabbage Salad today!
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Pioneer Woman Napa Cabbage Salad Recipe
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 head napa cabbage chopped
- 2 packages ramen noodles crushed (discard seasoning packets)
- 1 cup sliced almonds
- 1/2 cup sunflower seeds
- 4 green onions sliced thin
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
Instructions
- Wash the napa cabbage thoroughly under cold water.
- Pat it dry with paper towels.
- Chop it into thin, bite-sized pieces.
- Put all the cabbage in your large bowl.
- Crush the ramen noodles while still in package.
- Break them into small pieces by hand.
- Add the crushed noodles to the bowl.
- Toss in the sliced almonds and sunflower seeds.
- Add the sliced green onions too.
- Mix everything together gently.
- Take your small bowl for the dressing now.
- Pour in the vegetable oil first.
- Add the sugar, rice vinegar, and soy sauce.
- Whisk everything together until sugar dissolves completely.
- The dressing should look smooth and combined.
- Pour the dressing over the salad mixture.
- Toss everything together until well coated.
- Make sure every piece gets some dressing.
- Serve immediately for maximum crunchiness.
- This salad tastes best when fresh!
Notes
- Keep ingredients separate until serving time.
- This keeps everything super crunchy and fresh.
- Toast your almonds in a pan beforehand.
- It adds amazing nutty flavor to the salad.
- You can add mandarin oranges for sweetness.
- Grilled chicken makes it a complete meal.
- Make extra dressing and store it separately.
- Don’t overdress the salad at once.
- Add dressing just before eating for best texture.
- Refrigerate leftovers in an airtight container.
- The salad stays good for one day.