Welcome to the delicious world of Pioneer Woman Ramen Noodle Salad! This vibrant and refreshing dish combines the crunch of ramen noodles, the goodness of fresh vegetables, and the tangy flavors of a zesty dressing. Perfect for picnics, potlucks, or any occasion, this salad is a crowd-pleaser.
The Pioneer Woman’s Ramen Noodle Salad is without a question the best salad that has ever been made. Made with two different types of cabbage, ramen noodles that have been crisped and toasted, and a sweet and tangy sauce.
Are Ramen Noodles Healthy For You?
Ramen noodles are not the most nutritious dietary option. Typically, they are fried in oil, and the seasoning sachets contain a great deal of salt. But they add a satisfying texture to flavorful salads. Even though the ramen noodles are firm out of the container, they will become somewhat softer after being combined with the sauce.
How to make Ramen Noodle Salad
Let’s dive into the recipe and discover the mouthwatering blend of textures and flavors that make this dish an absolute winner!
Ingredients
- Two 3-ounce packages of dry noodles, broken up and seasoned packets are thrown away
- 1 fisher’s worth of Almonds, sliced
- Two cups of finely sliced red cabbage
- Green cabbage, cut thinly (6 cups).
- 2 cups carrots, cut into matchsticks
- Two-thirds a cup of minced green scallions
Dressing Ingredients
- Light olive oil, 1/2 cup
- Rice Vinegar, One-Fourth Cup
- 1/4 cup of honey
- Fresh ginger, 1 tbsp. peeled and chopped
- 1tsp garlic diced
- One-half of a teaspoon of roasted sesame oil
- Black pepper and salt, crushed to a fine powder
Instructions
For the dressing
- Light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil should all be combined in a whisk. Season the mixture to flavor with salt and pepper in a mixing bowl.
- While getting the salad components ready, put the dressing in the refrigerator.
For the Salad
- First, prepare your oven to 400 degrees Fahrenheit.
- Next, spread the ramen and almonds onto a baking tray with a rim that measures 18 by 13 inches.
- For about 3 minutes, toast in the prepared oven. When it’s finished, take it out of the oven, toss the mixture, and then distribute it equally.
- Once more, bake for 3 to 4 minutes, or until golden brown. Cool down.
- Combine the ramen almond mixture, green cabbage, red cabbage, carrots, and green onions in a sizable salad dish.
- Then, give the Ramen Noodle Salad a good toss after adding the vinaigrette.
How to Serve Ramen Noodle Salad
To serve Pioneer Woman Ramen Noodle Salad, start by transferring the chilled salad into a large serving bowl. Give it a gentle toss to ensure all the ingredients are well mixed. Garnish with some additional fresh herbs or chopped green onions for added freshness and presentation. Serve it as a refreshing side dish alongside grilled meats, or enjoy it as a light and satisfying main course. This versatile salad is best served immediately to preserve its delightful textures and flavors.
Why You’ll Love This Recipe
- Incredible Texture: This salad offers a delightful contrast of textures, with crispy ramen noodles adding a satisfying crunch to the crisp and fresh vegetables. Every bite is a harmonious blend of textures that will keep you coming back for more.
- Burst of Flavor: The combination of flavorful dressing and the natural goodness of the ingredients creates an explosion of flavors in every mouthful. The tangy, savory, and slightly sweet notes perfectly complement the vegetables, making each bite a tantalizing experience.
- Versatility: Whether you’re hosting a barbecue, potluck, or simply craving a light yet satisfying meal, this salad is a versatile option. It can be enjoyed as a side dish or even as a standalone main course. Its adaptability makes it suitable for any occasion.
- Easy to Prepare: With its simple ingredients and straightforward preparation, this salad is a breeze to make. In just a few steps, you can create a visually appealing and delicious dish that will impress your guests or satisfy your own cravings.
FAQs
Can a salad made of ramen be a main dish?
Almost any dish can be readily transformed into a complete dinner. Salads are perfect for this because they frequently contain a lot of vegetables. It’s simple to transform this Ramen Noodle Salad into a major dish by adding grilled chicken, shrimp, or even cubes of tofu.
Is rice vinegar a suitable replacement?
Yes. You can also use milder vinegar, such as white wine vinegar or apple cider vinegar when preparing your ramen noodle salad.
Can I make Ramen Noodle Salad with Napa cabbage?
Napa cabbage works well in this Ramen Noodle Salad instead of lettuce if you prefer a milder crunch. If you decide to use shredded cabbage, you’ll need 8 ounces (or roughly 1 pound) of Napa cabbage to get the job done.
Do vegan ramen noodles exist?
The popular Asian ramen noodles are unfortunately not vegan. The flavor packets are unsuitable for vegans, even though the noodles are.
How Should I Store Ramen Salad?
Ramen Noodle Salad leftovers taste best the next day. Don’t dress the complete salad if you want to save some dressing for later. Almonds and noodles will mush as a consequence. Salad and dressing should be chilled individually, then combined just before serving. The vinaigrette can be kept for up to 2 weeks and the salad for up to 4 days.
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Pioneer Woman Ramen Noodle Salad
Ingredients
- Two 3-ounce packages of dry noodles, broken up and seasoned packets are thrown away
- 1 fisher's worth of Almonds, sliced
- Two cups of finely sliced red cabbage
- Green cabbage, cut thinly (6 cups).
- 2 cups carrots, cut into matchsticks
- Two-thirds a cup of minced green scallions
Dressing Ingredients
- Light olive oil, 1/2 cup
- Rice Vinegar, One-Fourth Cup
- 1/4 cup of honey
- Fresh ginger, 1 tbsp. peeled and chopped
- 1tsp garlic diced
- One-half of a teaspoon of roasted sesame oil
- Black pepper and salt, crushed to a fine powder
Instructions
For the dressing
- Light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil should all be combined in a whisk. Season the mixture to flavor with salt and pepper in a mixing bowl.
- Light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil should all be combined in a whisk. Season the mixture to flavor with salt and pepper in a mixing bowl.
For the Salad
- First, prepare your oven to 400 degrees Fahrenheit.
- Next, spread the ramen and almonds onto a baking tray with a rim that measures 18 by 13 inches.
- For about 3 minutes, toast in the prepared oven. When it’s finished, take it out of the oven, toss the mixture, and then distribute it equally.
- Once more, bake for 3 to 4 minutes, or until golden brown. Cool down.
- Combine the ramen almond mixture, green cabbage, red cabbage, carrots, and green onions in a sizable salad dish.
- Then, give the Ramen Noodle Salad a good toss after adding the vinaigrette.
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