If you want a super tasty salad, try the Pioneer Woman Ramen Noodle Salad Recipe. It’s not like your regular salad – it’s full of yummy flavours and crunchiness.
Why should you pick Pioneer Woman Ramen Noodle Salad? Simple – everyone loves it! Whether you’re having a picnic or a meal with friends, this salad will be the star.
The different textures and yummy tastes make it perfect for any dinner. Plus, it’s easy to make, even if you’re not a cooking pro.
The first time I tried this salad, I wasn’t sure. Ramen in a salad sounded strange. But wow, was I surprised!
The mix of crunchy ramen noodles, fresh veggies, and tangy dressing was amazing. It’s the kind of dish that makes you think, “Why haven’t I had this before?”
Ingredients For Making Pioneer Woman Ramen Noodle Salad
- Honey = 1/4 cup
- Almonds (Sliced) = 1 cup
- Red cabbage (sliced) = 2 cups
- Dry Ramen Noodles (broken into small pieces) = 2 packages (3 oz)
- Matchstick carrots = 2 cups
- Green cabbage (sliced) = 6 cups
- Rice vinegar = 1/4 cup
- Green onions = 2/3 cups
- Olive oil (light) = 1/2 cup
- Freshly ground black pepper (to taste)
- Ginger (fresh) = 1 tbsp
- Sesame oil (toasted) = 1/2 tsp
- Garlic = 1 tsp
- Salt (to taste)
Steps Involved In Making Pioneer Woman Ramen Noodle Salad
For Dressing:
- Mix light olive oil, honey, rice vinegar, ginger, garlic, and sesame oil in a bowl.
- Season with salt and pepper. Set aside the dressing in the fridge.
For Salad:
- Preheat the oven to 400°F. On a baking sheet, spread almonds and ramen.
- Toast for 3 minutes, toss, then bake for 3-4 minutes until golden.
- Let the mixture cool. In a bowl, combine green cabbage, red cabbage, carrots, green onions, and ramen almond mix.
- Add the dressing to your Pioneer Woman Ramen Noodle Salad. Toss and enjoy!
Recipe Tips!
- When you add the ramen, crush them a bit. It makes the crunch perfect.
- Mix different veggies for a colourful and healthy dish.
FAQs:
Can I make it before eating?
Yes! The flavours get better if you let it chill.
Can I use any ramen noodles?
Stick to regular ramen noodles for the perfect crunch.
What to Serve with Pioneer Woman Ramen Noodle Salad?
- Grilled Chicken Skewers: Yummy chicken that goes great with the crunchy salad.
- Zesty Coleslaw: A fresh and tasty mix to contrast with the salad.
- Garlic Butter Shrimp: Seafood lovers will love this combo!
Concluding Remarks!
Pioneer Woman Ramen Noodle Salad: a tasty, easy, and crowd-pleasing delight. Crunchy, fresh, and zesty – a game-changer for any meal. Try it and wonder why you hadn’t before!
More Amazing Recipes
- Ika Sansai Salad Recipe
- Pasadena Salad Recipe
- Trader Joe’s Couscous Salad Recipe
- Trader Joe’s Greek Salad Recipe
Pioneer Woman Ramen Noodle Salad Recipe
Ingredients
- 1/4 cup Honey
- 1 cup Almonds (Sliced)
- 2 cups Red cabbage (sliced)
- 2 packages Dry Ramen Noodles (broken into small pieces) (3 oz)
- 2 cups Matchstick carrots
- 6 cups Green cabbage (sliced)
- 1/4 cup Rice vinegar
- 2/3 cups Green onions
- 1/2 cup Olive oil (light)
- Freshly ground black pepper (to taste)
- 1 tbsp Ginger (fresh)
- 1/2 tsp Sesame oil (toasted)
- 1 tsp Garlic
- Salt (to taste)
Instructions
For Dressing:
- Mix light olive oil, honey, rice vinegar, ginger, garlic, and sesame oil in a bowl.
- Season with salt and pepper. Set aside the dressing in the fridge.
For Salad:
- Preheat the oven to 400°F. On a baking sheet, spread almonds and ramen.
- Toast for 3 minutes, toss, then bake for 3-4 minutes until golden.
- Let the mixture cool. In a bowl, combine green cabbage, red cabbage, carrots, green onions, and ramen almond mix.
- Add the dressing to your Pioneer Woman Ramen Noodle Salad. Toss and enjoy!
Notes
- When you add the ramen, crush them a bit. It makes the crunch perfect.
- Mix different veggies for a colourful and healthy dish.