Pioneer Woman Ramen Noodle Salad Recipe

A crunchy, colorful ramen noodle salad made with fresh cabbage, toasted noodles, almonds, and a sweet tangy sesame dressing. Perfect for potlucks, BBQs, or quick meals.

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Prep Time 15

Cook Time 7

Total Time 22

Servings: 4

Course: Salad, Side Dish

Cuisine: American, Asian-Inspired

Calories: 300

Ingredients Equipment Method Notes

Ingredients

6 cups Green cabbage, shredded

2 cups Red cabbage, shredded

2 cups Matchstick carrots

2 packs Ramen noodles 3 oz each, broken

1 cup Sliced almonds

2/3 cup Green onions, sliced

1/2 cup Light olive oil

1/4 cup Rice vinegar

1/4 cup Honey or sugar

1 tbsp Fresh ginger, grated

1 tsp Garlic, minced

1/2 tsp Toasted sesame oil

- - Salt To taste

- - Black pepper To taste

Equipment

Large mixing bowl For combining salad
Small bowl or jar For dressing
Whisk or spoon To mix dressing
Baking sheet For toasting noodles
Oven For baking
Knife For chopping
Cutting board Prep surface
Tongs or salad spoons Tossing salad

Method

Step 1:

Prepare the dressing by whisking olive oil, rice vinegar, honey, ginger, garlic, sesame oil, salt, and pepper until smooth.

Step 2:

Preheat oven to 200°C (400°F). Break ramen noodles into small pieces and spread on a baking sheet with almonds.

Step 3:

Bake for 3–4 minutes, stir, then bake another 3–4 minutes until golden. Let the mixture cool completely.

Step 4:

In a large bowl, combine cabbage, carrots, and green onions. Add the toasted ramen and almonds.

Step 5:

Pour dressing over the salad, toss well to coat evenly, and let sit for 10 minutes before serving.

Notes

Keep noodles separate if making ahead to maintain crunch.
Add grilled chicken, shrimp, or tofu for a complete meal.
Adjust the sweetness or acidity in the dressing as preferred.
Best served fresh or within 24 hours.