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Pioneer Woman Ramen Noodle Salad Recipe

Pioneer Woman Ramen Noodle Salad Recipe

The Pioneer Woman Ramen Noodle Salad Recipe is a classic. It is very crunchy and full of bright colors. This salad is a famous potluck favorite for many.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 310 kcal

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Small Glass Jar
  • Whisk
  • Chef's Knife
  • Measuring cups

Ingredients
  

  • 16 oz COLESLAW MIX
  • 2 packs RAMEN NOODLES
  • 1/2 cup SLIVERED ALMONDS
  • 1/4 cup SUNFLOWER SEEDS
  • 1/2 cup GREEN ONIONS
  • 1/2 cup CANOLA OIL
  • 1/4 cup SUGAR
  • 1/3 cup WHITE VINEGAR
  • 1 tsp SESAME OIL

Instructions
 

Step 1:

  • Preheat your oven to 350 degrees Fahrenheit now. Break the dry ramen noodles into very small pieces. Spread the noodles and almonds on a baking sheet.

Step 2:

  • Toast the noodles and almonds for five minutes. They should look golden brown and smell very nutty. Remove them from the oven and let them cool.

Step 3:

  • Whisk the oil, vinegar, and sugar in a bowl. Add the ramen seasoning packet if you like salt. Stir until the sugar is fully dissolved and smooth.

Step 4:

  • Place the coleslaw mix in your large mixing bowl. Add the green onions and the toasted noodle mix. Pour the sweet dressing over the top of everything.

Step 5:

  • Toss the salad well using large spoons or tongs. Make sure the dressing coats every piece of cabbage. Serve it immediately or chill it in the fridge.

Notes

Toast the noodles carefully so they do not burn.
Use a neutral oil like canola or vegetable oil.
Add the noodles right before serving for maximum crunch.
Double the dressing if you like a very wet salad.
Discard the flavor packets for a lower salt version.
Chill the salad for one hour to blend flavors.
Add grilled chicken to make this a full meal.
Keyword Pioneer Woman Ramen Noodle Salad Recipe