Pioneer Woman Ramen Noodle Salad Recipe
The Pioneer Woman Ramen Noodle Salad recipe transforms simple ingredients into a delightful side dish that's as refreshing as it is versatile.
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- Use two packages of ramen noodles but discard the included seasoning packets.
- 1 small head of cabbage shredded
- 3 green onions thinly sliced
- 1 carrot julienned
- 1 cup cooked and shelled edamame
- 1/2 cup slivered almonds toasted
- 1/2 cup sunflower seeds
For the dressing:
- 1/3 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Prep the Veggies: In a large bowl, combine the shredded cabbage, sliced green onions, julienned carrot, and edamame.
- Crunchy Add-ins: Crush the ramen noodles while still in the packet and add them to the salad along with toasted almonds and sunflower seeds.
- Dressing: In a small saucepan over medium heat, whisk together vegetable oil, apple cider vinegar, sugar, soy sauce, and sesame oil. Bring to a slight simmer, then remove from heat and let cool.
- Combine: Pour the dressing over the salad and toss everything together until well-coated.
- Chill: Let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld.
Notes
- Protein-Packed: Add grilled chicken or shrimp to turn this salad into a hearty meal.
- Veggie Variety: Mix in bell peppers, broccoli, or snap peas for more color and crunch.
- Nutty Alternatives: Use chopped pecans or walnuts instead of almonds for a different nutty flavor.
- Spice It Up: Include a dash of chili flakes or sriracha in the dressing for a spicy kick.
- Herbal Notes: Garnish with fresh cilantro or mint for a fresh herbal finish.